Gujarati Vagharela Mag Recipe – Moong Sprouts Sabzi
Description:
Green Moong Dal Subzi is a quick and nutritious dish, perfect for a weeknight dinner. It pairs wonderfully with Kadhi and offers a burst of flavors from tempering with spices like mustard, cumin, ginger, and more. “Vagharela” in Gujarati refers to a tempering technique that infuses the dish with aromatic seasonings.
Cuisine: Gujarati Recipes
Course: Side Dish
Diet: High Protein Vegetarian
Ingredients:
- 1 cup Green Moong Sprouts
- 1 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves, roughly torn
- 1 inch Ginger, finely chopped
- 1 Green Chilli, chopped or slit
- 1/2 teaspoon Turmeric powder (Haldi)
- Juice from 2 Lemons
- A small bunch of Coriander (Dhania) leaves, finely chopped
- 1/2 teaspoon Oil
- Salt, to taste
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Instructions:
- To begin, ensure your moong sprouts are ready.
- In a pressure cooker, add the moong sprouts, 2 tablespoons of water, a pinch of salt, and pressure cook for 2 whistles. Turn off the heat and let the pressure release naturally.
- Heat oil in a pan over medium heat. Add the cumin seeds and let them crackle.
- Add the green chillies, curry leaves, ginger, and turmeric powder. Sauté for a few seconds until fragrant.
- Stir in the cooked moong sprouts and gently combine with the seasonings.
- Taste and adjust salt as needed. Stir fry the mixture for a minute and then turn off the heat.
- Finally, squeeze the lemon juice and add the chopped coriander leaves. Give everything a gentle stir.
- Serve the Gujarati Vagharela Mag – Moong Sprouts Sabzi with Tawa Paratha for a wholesome, nutritious meal.
Enjoy this delicious and healthy side dish with your favorite curry or as a standalone treat!
