Jain Style Whole Green Moong Dal Sabzi (Vaghareli Mag)
Description:
Jain Style Whole Green Moong Dal Sabzi, also known as Vaghareli Mag, is a simple yet flavorful dry dal dish made from whole green moong dal. This vegetarian recipe is ideal for those following Jain dietary principles, as it contains no onion or garlic. The dish is light, protein-packed, and perfect for a healthy lunch or dinner. The combination of cumin, curry leaves, ginger, and a hint of lemon creates a tangy and aromatic flavor that makes this dish truly comforting.
Cuisine: Gujarati
Course: Lunch
Diet: High Protein Vegetarian, Jain-friendly
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1 cup, soaked overnight |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | 1 sprig, torn |
| Ginger | 2-inch piece, finely chopped |
| Green Chillies | 1, finely chopped or slit |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Lemon | 1, juice extracted |
| Coriander Leaves (Dhania) | 6 sprigs, finely chopped |
| Oil | 1 teaspoon |
| Salt | 1 teaspoon (or to taste) |
Preparation Time:
40 minutes
Cooking Time:
30 minutes
Instructions:
-
Soak the Moong Dal:
Begin by soaking the green moong dal in water for 6-7 hours, or overnight. This will help soften the dal and reduce cooking time. -
Cook the Moong Dal:
After soaking, drain the moong dal and transfer it to a pressure cooker. Add 1 cup of water (including the water the dal was soaked in) and salt. Cook the dal for about 3-4 whistles. After cooking, let the pressure release naturally. The dal should be soft, tender, and retain its shape—avoid overcooking to keep it grainy, not mushy. -
Prepare the Tempering (Tadka):
In a large pan, heat 1 teaspoon of oil over medium heat. Add the cumin seeds and allow them to crackle. Next, add the finely chopped ginger, green chillies, and curry leaves. Sauté for a few seconds until the ginger softens and becomes aromatic. Add the turmeric powder and stir well. -
Combine the Dal:
Add the cooked moong dal to the pan and gently stir to combine with the tempering ingredients. Let the flavors meld together. Taste the dal and adjust the salt to your preference. -
Simmer the Dal:
Cover the pan with a lid and let the dal simmer on low heat for 4-5 minutes. This allows the spices to infuse the dal, making it more flavorful and tender. -
Final Touches:
Once the dal has simmered, squeeze the juice of one lemon over the dal and add the finely chopped coriander leaves. Stir gently to combine, and turn off the heat. -
Serve:
Serve the Jain Style Whole Green Moong Dal Sabzi (Vaghareli Mag) hot with tawa parathas or pudina lahsun laccha paratha for a complete meal. You can also pair it with Gujarati Wadi Pulao and boondi raita for a wholesome, nutritious lunch or dinner.
Tips:
- Adjust the Spices: You can tweak the spiciness by adding more or fewer green chillies according to your taste preference.
- Consistency of the Dal: If you prefer a slightly thicker consistency, you can simmer the dal for a few extra minutes or reduce the amount of water during cooking.
- Vegan Option: This recipe is naturally vegan and Jain-friendly, making it perfect for anyone following a plant-based diet.
This Jain Style Whole Green Moong Dal Sabzi is not just healthy but also a beautiful reflection of Gujarati cuisine. The dish is protein-rich, light on the stomach, and can be enjoyed by all. The earthy flavors of moong dal combined with the aromatic tempering create a balanced, flavorful dish that’s perfect for everyday meals.
