Gujarati Vaghareli Mag Recipe - Whole Green Moong Dal Sabzi Recipe
Jain Style Whole Green Moong Dal Sabzi Recipe is a dry moong dal dish which uses absolutely no onion and no garlic, making it a Jain dish as the name suggests.
Ingredients
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1 cup Green Moong Dal (Whole)
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soaked overnight
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1 teaspoon Cumin seeds (Jeera)
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1 sprig Curry leaves
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torn
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2 inch Ginger
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finely chopped
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1 Green Chillies
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finely chopped or slit
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1/2 teaspoon Turmeric powder (Haldi)
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1 Lemon
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juice extracted
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6 sprig Coriander (Dhania) Leaves
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finely chopped
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1 teaspoon Oil
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1 teaspoon Salt
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or to taste
Instructions
Step 1
To begin making the Jain Style Whole Green Moong Dal Sabzi or Vagharela Mag, soak the moong dal overnight for about 6-7 hours
Step 2
Once soaked, cook the moong dal along with salt and with 1 of water including the water that it was soaked in
Step 3
Pressure cook for 3-4 whistles and turn off the heat
Step 4
Allow the pressure to release naturally, ensuring the moong dal is soft, tender and still remains grainy but not mushy
Step 5
Heat oil in a pan on medium heat; add the cumin seeds and allow them to crackle
Step 6
Stir in the green chillies, curry leaves ginger and turmeric powder, sauté for a few seconds
Step 7
Add the cooked moong dal and stir gently to combine all the ingredients
Step 8
Taste and adjust the salt to suit your taste
Step 9
Cover Whole Green Moong Dal Sabzi / Vagharela Mag with a light fitting lid and simmer for 4 to 5 minutes until tender and all the ingredients are well combined
Step 10
Finally squeeze the lemon juice, add the coriander leaves and give the Vagharela Mag a gentle stir
Step 11
Turn off the heat and serve warm
Step 12
Serve Jain Style Whole Green Moong Dal Sabzi Recipe / Vagharela Mag with hot Tawa Parathas make a rich, wholesome and nutritious breakfast
Step 13
Serve Jain Style Whole Green Moong Dal Sabzi for lunch along with Pudina Lahsun Laccha Paratha, Gujarati Wadi Pulao Recipe, Boondi Raita
Step 14