Ingredients: 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

Time in minutes: 430 Servings: 4 Course: Lunch Diet: High Protein Vegetarian

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