Gujarati Vagharela Mag Recipe - Moong Sprouts Sabzi Recipe
The Gujarati Vagharela Mag Recipe is a wholesome high protein sabzi recipe that is made from Green Moong Sprouts and given a light tadka. It makes a wholesome breakfast along with Green Chutney & Khakhra.
Green Moong Dal Subzi is a quick and simple dish that you can make for a quick weeknight dinner along with kadhi. Vagharela in Gujarati means tempered with seasonings like mustard, cumin, ginger and the like.
The Whole Green Moong Dal Sabzi that is seasoned with green chillies and ginger along with a gentle squeeze of lemon can be served with hot tawa paratha to make a rich, wholesome and nutritious breakfast. With a little planning, making this dish for a hearty morning breakfast will become a breeze.
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- 1 cup Green Moong Sprouts
- 1 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves , roughly torn
- 1 inch Ginger , finely chopped
- 1 Green Chillies , chopped or slit
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 Lemon , juice from the lemon
- Coriander (Dhania) Leaves , a small bunch, finely chopped
- 1/2 teaspoon Oil
- Salt , to taste
How to make Gujarati Vagharela Mag Recipe - Moong Sprouts Sabzi Recipe
To begin making the Gujarati Vagharela Mag Recipe - Moong Sprouts Sabzi, you need to have the moong sprouts ready.
Place the moong sprouts in the pressure cooker along with 2 tablespoons of water, a pinch of salt and pressure cook for 2 whistles and turn off the heat.
Allow the pressure to release naturally.
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 sprouts and stir gently to combine all the ingredients.
Taste and adjust the salt to suit your taste. Stir fry the Vagharela Mag for about a minute and turn off the heat,
Finally squeeze the lemon juice, add the coriander leaves and give it a gentle stir.
Serve the Gujarati Vagharela Mag Recipe - Moong Sprouts Sabzi along with Tawa paratha to make a rich, wholesome and nutritious breakfast.