Description:
Gujarati Vaghareli Mag is a delightful dish featuring green moong dal, tempered with mustard seeds, cumin seeds, and ginger, giving it a flavorful twist. Lemon juice adds an extra zing, making it an irresistible dish for lunch. This high-protein vegetarian recipe is simple, quick, and perfect for a wholesome meal. It’s also an excellent lunchbox option.
Cuisine: Gujarati
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
- 1/2 cup green moong dal
- 1/2 tsp cumin seeds
- 4 curry leaves, chopped
- 1/2 tsp ginger, grated
- 1 tsp green chilies, finely chopped
- 1/2 tsp turmeric powder
- 1 tsp lemon juice
- 2 tbsp coriander leaves, finely chopped
- 1 tsp oil
- Salt, to taste
Preparation Time: 10 mins
Cooking Time: 40 mins
Instructions
- Begin by soaking the moong dal for 6 to 7 hours.
- In a pressure cooker, combine the soaked dal, salt, and 1-1/4 cups of water. Cook for about 2 whistles, then let the pressure release naturally.
- While the dal cooks, heat oil in a pan. Add cumin seeds and sauté for 10 seconds until fragrant.
- Add green chilies, curry leaves, grated ginger, and turmeric powder. Stir-fry for a minute to infuse the flavors.
- Add the cooked moong dal into the pan and mix well with the tempering. Let it cook for 5 to 10 minutes with a lid on, allowing the flavors to meld.
- Squeeze in lemon juice and stir in the chopped coriander leaves.
- Turn off the heat and serve hot.
Serve your Gujarati Vaghareli Mag with a side of Gujarati Kadhi and Methi Thepla for a complete and satisfying lunch!
Enjoy this simple yet flavorful recipe that brings the authentic taste of Gujarat right to your table!
