Gujarati Vaghareli Mag Recipe - Whole Green Moong Dal Sabzi Recipe

Step 1: To begin making the Jain Style Whole Green Moong Dal Sabzi or Vagharela Mag, soak the moong dal overnight for about 6-7 hours

Step 2: Once soaked, cook the moong dal along with salt and with 1 of water including the water that it was soaked in

Step 3: Pressure cook for 3-4 whistles and turn off the heat

Step 4: Allow the pressure to release naturally, ensuring the moong dal is soft, tender and still remains grainy but not mushy

Step 5: Heat oil in a pan on medium heat; add the cumin seeds and allow them to crackle

Step 6: Stir in the green chillies, curry leaves ginger and turmeric powder, sauté for a few seconds

Step 7: Add the cooked moong dal and stir gently to combine all the ingredients

Step 8: Taste and adjust the salt to suit your taste

Step 9: 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

Step 10: Finally squeeze the lemon juice, add the coriander leaves and give the Vagharela Mag a gentle stir

Step 11: Turn off the heat and serve warm

Step 12: Serve Jain Style Whole Green Moong Dal Sabzi Recipe / Vagharela Mag with hot Tawa Parathas make a rich, wholesome and nutritious breakfast

Step 13: Serve Jain Style Whole Green Moong Dal Sabzi for lunch along with Pudina Lahsun Laccha Paratha, Gujarati Wadi Pulao Recipe, Boondi Raita