Gujarati Vaghareli Mag Recipe - Whole Green Moong Dal Sabzi Recipe
Here is a wholesome and high protein dish made from Whole Green Moong Dal popularly called as Gujarati Vagharela Mag which you can have for breakfast along with Tawa Parathas or even for lunch or dinner.
Jain Style Whole Green Moong Dal Sabzi Recipe is a dry moong dal dish which uses absolutely no onion and no garlic, making it a Jain dish as the name suggests.
Vagharela in Gujarati means tempered with seasonings like mustard, cumin, ginger and the like. Steamed mung beans when seasoned with green chillies and ginger along with a gentle squeeze of lemon makes this sabzi flavourful. With a little planning, making this dish for a hearty morning breakfast will become a breeze.
Did You Know: Whole Green Moong Dal is high in protein and a low calorie food that is packed with vitamins and minerals. Eating Green Mung Beans is ideal for those with digestive issues and sensitive stomachs. The dal is known to be easily digestible, helps reduce inflammation, it does not produce gas and bloating, unlike other beans. Green Mung Beans exhibits powerful antioxidant properties that can help fight various disease and also protects our body.
Serve Jain Style Whole Green Moong Dal Sabzi Recipe with hot Tawa Parathas for a rich, wholesome and nutritious breakfast.
If you like this recipe, you can also try other Dal recipes such as
- 1 cup Green Moong Dal (Whole) , soaked overnight
- 1 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves , torn
- 2 inch Ginger , finely chopped
- 1 Green Chillies , finely chopped or slit
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 Lemon , juice extracted
- 6 sprig Coriander (Dhania) Leaves , finely chopped
- 1 teaspoon Sunflower Oil
- 1 teaspoon Salt , or to taste
How to make Gujarati Vaghareli Mag Recipe - Whole Green Moong Dal Sabzi Recipe
To begin making the Jain Style Whole Green Moong Dal Sabzi or Vagharela Mag, soak the moong dal overnight for about 6-7 hours.
Once soaked, cook the moong dal along with salt and with 1 of water including the water that it was soaked in. Pressure cook for 3-4 whistles and turn off the heat.
Allow the pressure to release naturally, ensuring the moong dal is soft, tender and still remains grainy but not mushy.
Heat oil in a pan on medium heat; add the cumin seeds and allow them to crackle. Stir in the green chillies, curry leaves ginger and turmeric powder, sauté for a few seconds. Add the cooked moong dal and stir gently to combine all the ingredients.
Taste and adjust the salt to suit your taste.
Cover Whole Green Moong Dal Sabzi / Vagharela Mag with a light fitting lid and simmer for 4 to 5 minutes until tender and all the ingredients are well combined.
Finally squeeze the lemon juice, add the coriander leaves and give the Vagharela Mag a gentle stir. Turn off the heat and serve warm.
Serve Jain Style Whole Green Moong Dal Sabzi Recipe / Vagharela Mag with hot Tawa Parathas make a rich, wholesome and nutritious breakfast.