Ingredients:
| Ingredient | Amount |
|---|---|
| Green Moong Dal | 1/2 cup |
| Cumin Seeds | 1/2 teaspoon |
| Curry Leaves (chopped) | 4 leaves |
| Fresh Ginger (grated) | 1/2 teaspoon |
| Green Chilli (finely chopped) | 1 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Lemon Juice | 1 teaspoon |
| Fresh Coriander (finely chopped) | 2 tablespoons |
| Oil | 1 teaspoon |
| Salt | To taste |
Instructions:
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Prep the Moong Dal: Start by soaking the green moong dal in water for 6-7 hours. Once soaked, drain the water.
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Cook the Moong Dal: Add the soaked moong dal to a pressure cooker along with 1-1/4 cups of water and a pinch of salt. Cook it for 2 whistles, then allow the pressure to release naturally.
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Tempering: In a pan, heat 1 teaspoon of oil. Add cumin seeds and sauté them for about 10 seconds until they splutter. Then, add the finely chopped green chilies, curry leaves, grated ginger, and turmeric powder. Stir well for a minute.
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Combine with Dal: Add the cooked moong dal to the tempering. Stir to combine, ensuring all the flavors meld together. Add salt to taste.
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Simmer: Cover the pan and cook the dal for another 5-10 minutes on low heat, allowing the flavors to infuse.
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Finish and Serve: Stir in fresh lemon juice and chopped coriander leaves. Mix everything together, then remove from heat.
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Serving: Serve your Gujarati Vaghareli Mag with a side of Gujarati Kadhi and Methi Thepla for a delightful and traditional meal.
Tips for Best Results:
- Soaking the moong dal for the correct amount of time ensures it cooks properly and becomes soft.
- Adjust the spiciness by varying the amount of green chilies based on your preference.
- For a more authentic touch, serve this dish with freshly made methi thepla or roti.
Enjoy this nutritious, high-protein Gujarati comfort dish as a part of your lunch for a light yet fulfilling meal!