Gujarati Vaghareli Mag Recipe - Whole Green Moong Dal Sabzi Recipe
A high protein Gujarati Recipes recipe with green moong dal (whole) - soaked overnight, cumin seeds (jeera), sprig curry leaves - torn. Ready in 7h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 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
green moong dal (whole) - soaked overnight(1 cup)green chillies - finely chopped or slit(1) - 2
Once soaked, cook the moong dal along with salt and with 1 of water including the water that it was soaked in
green moong dal (whole) - soaked overnight(1 cup)salt - or to taste(1 teaspoon) - 3
Pressure cook for 3-4 whistles and turn off the heat
- 4
Allow the pressure to release naturally, ensuring the moong dal is soft, tender and still remains grainy but not mushy
green moong dal (whole) - soaked overnight(1 cup) - 5
Heat oil in a pan on medium heat; add the cumin seeds and allow them to crackle
cumin seeds (jeera)(1 teaspoon) - 6
Stir in the green chillies, curry leaves ginger and turmeric powder, sauté for a few seconds
green moong dal (whole) - soaked overnight(1 cup)sprig curry leaves - torn(1)inch ginger - finely chopped(2)green chillies - finely chopped or slit(1)turmeric powder (haldi)(1/2 teaspoon)sprig coriander (dhania) leaves - finely chopped(6) - 7
Add the cooked moong dal and stir gently to combine all the ingredients
green moong dal (whole) - soaked overnight(1 cup) - 8
Taste and adjust the salt to suit your taste
salt - or to taste(1 teaspoon) - 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
green moong dal (whole) - soaked overnight(1 cup)green chillies - finely chopped or slit(1) - 10
Finally squeeze the lemon juice, add the coriander leaves and give the Vagharela Mag a gentle stir
sprig curry leaves - torn(1)lemon - juice extracted(1)sprig coriander (dhania) leaves - finely chopped(6) - 11
Turn off the heat and serve warm
- 12
Serve Jain Style Whole Green Moong Dal Sabzi Recipe / Vagharela Mag with hot Tawa Parathas make a rich, wholesome and nutritious breakfast
green moong dal (whole) - soaked overnight(1 cup)green chillies - finely chopped or slit(1) - 13
Serve Jain Style Whole Green Moong Dal Sabzi for lunch along with Pudina Lahsun Laccha Paratha, Gujarati Wadi Pulao Recipe, Boondi Raita
green moong dal (whole) - soaked overnight(1 cup)green chillies - finely chopped or slit(1)
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Gujarati Vaghareli Mag Recipe - Whole Green Moong Dal Sabzi Recipe
A high protein Gujarati Recipes recipe with green moong dal (whole) - soaked overnight, cumin seeds (jeera), sprig curry leaves - torn. Ready in 7h 10m, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
13 steps- 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
green moong dal (whole) - soaked overnight(1 cup)green chillies - finely chopped or slit(1) - 2
Once soaked, cook the moong dal along with salt and with 1 of water including the water that it was soaked in
green moong dal (whole) - soaked overnight(1 cup)salt - or to taste(1 teaspoon) - 3
Pressure cook for 3-4 whistles and turn off the heat
- 4
Allow the pressure to release naturally, ensuring the moong dal is soft, tender and still remains grainy but not mushy
green moong dal (whole) - soaked overnight(1 cup) - 5
Heat oil in a pan on medium heat; add the cumin seeds and allow them to crackle
cumin seeds (jeera)(1 teaspoon) - 6
Stir in the green chillies, curry leaves ginger and turmeric powder, sauté for a few seconds
green moong dal (whole) - soaked overnight(1 cup)sprig curry leaves - torn(1)inch ginger - finely chopped(2)green chillies - finely chopped or slit(1)turmeric powder (haldi)(1/2 teaspoon)sprig coriander (dhania) leaves - finely chopped(6) - 7
Add the cooked moong dal and stir gently to combine all the ingredients
green moong dal (whole) - soaked overnight(1 cup) - 8
Taste and adjust the salt to suit your taste
salt - or to taste(1 teaspoon) - 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
green moong dal (whole) - soaked overnight(1 cup)green chillies - finely chopped or slit(1) - 10
Finally squeeze the lemon juice, add the coriander leaves and give the Vagharela Mag a gentle stir
sprig curry leaves - torn(1)lemon - juice extracted(1)sprig coriander (dhania) leaves - finely chopped(6) - 11
Turn off the heat and serve warm
- 12
Serve Jain Style Whole Green Moong Dal Sabzi Recipe / Vagharela Mag with hot Tawa Parathas make a rich, wholesome and nutritious breakfast
green moong dal (whole) - soaked overnight(1 cup)green chillies - finely chopped or slit(1) - 13
Serve Jain Style Whole Green Moong Dal Sabzi for lunch along with Pudina Lahsun Laccha Paratha, Gujarati Wadi Pulao Recipe, Boondi Raita
green moong dal (whole) - soaked overnight(1 cup)green chillies - finely chopped or slit(1)
Rate this recipe
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