Gujarati Vaghareli Mag Recipe – Whole Green Moong Dal Sabzi
Embark on a culinary journey to Gujarat with this delightful recipe for Vaghareli Mag, a wholesome preparation of whole green moong dal, rich in flavor and nutrition. This dish is perfect for lunch or as a hearty side that complements your meal beautifully.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1 cup, soaked overnight |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | 1 sprig, torn |
| Ginger | 2 inches, finely chopped |
| Green Chillies | 1, finely chopped or slit |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Lemon | 1, juice extracted |
| Coriander (Dhania) Leaves | 6 sprigs, finely chopped |
| Sunflower Oil | 1 teaspoon |
| Salt | 1 teaspoon or to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 |
| Protein | ~9g |
| Carbohydrates | ~22g |
| Dietary Fiber | ~7g |
| Fats | ~3g |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 400 minutes (soaking time) |
| Cook Time | 30 minutes |
| Total Time | 430 minutes |
Instructions
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Soak the Dal: Begin the process by soaking the green moong dal overnight for approximately 6 to 7 hours. This step is crucial for ensuring the dal cooks evenly and maintains its structure.
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Cook the Dal: Once soaked, drain the dal and place it in a pressure cooker along with salt and enough water, using the soaking water as well. Pressure cook for 3 to 4 whistles, then turn off the heat. Allow the pressure to release naturally; this ensures that the moong dal is soft, tender, and remains grainy rather than mushy.
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Prepare the Tempering: In a separate pan, heat the sunflower oil over medium heat. Add the cumin seeds and allow them to crackle, releasing their aromatic essence into the oil. Next, stir in the chopped green chillies, torn curry leaves, finely chopped ginger, and turmeric powder. Sauté the mixture for a few seconds until the ingredients are fragrant.
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Combine the Ingredients: Gently add the cooked moong dal to the pan, mixing carefully to combine all the ingredients without breaking the dal. Taste the dish and adjust the salt according to your preference.
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Simmer: Cover the pan with a light-fitting lid and let the mixture simmer for 4 to 5 minutes, allowing the flavors to meld together beautifully.
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Finish with Freshness: Finally, squeeze in the lemon juice and sprinkle the finely chopped coriander leaves over the top. Give the dish a gentle stir to incorporate the fresh flavors.
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Serve: Turn off the heat and serve the Vaghareli Mag warm. This dish pairs wonderfully with hot tawa parathas, making it a nutritious and satisfying meal. For a complete lunch experience, consider serving it alongside Pudina Lahsun Laccha Paratha, Gujarati Wadi Pulao, and Boondi Raita for a delightful spread.
Enjoy Your Meal!
This Gujarati Vaghareli Mag is not just a dish; it is a celebration of flavors and health, encapsulating the essence of Gujarati cuisine. Enjoy the blend of spices and fresh ingredients that make this meal both nourishing and delicious!
