While eating Gujarati Thali , if you have ever observed they have a Daal, a Kadhi, one kathod, one Aaloo sabzi, one seasonal veggie, some snacks, one or two sweets in the Thali. I have already posted Daal and Kadhi, Moong is a kathod and this is what I made for the Gujju Thali .
Most of the Gujju homes make Moong beans every Wednesday. Some people fast too, but Moong beans are very popular and it is considered very auspicious. Well it is not only the Gujju’s but even in our family the menu must have these whole Moong beans on a Wednesday, though there is variety in preparing them but for today it is the Gujarati mag.
Serves : 2-3
Recipe Source : Gujrati Friends
1/2 cup moong
1 tbsp oil
1 tsp ghee
1/2 tsp mustard seeds
A small piece cinnamon
1-2 green chilly, finely chopped
A small piece ginger , finely chopped
1/2 tsp coriander powder
1/4 tsp rajwadi garam masala
1 tsp lemon juice
A small piece jaggery.
Wash and soak the moong for 2-3 hours.
Boil the moong with salt and turmeric.
You could boil them in a pot or pressure cook.
Heat oil and ghee.
Add mustard seeds, let crackle.
Add clove, cinnamon, asafoetida.
Immediately add green chilly and ginger.
Add the boiled moong, the dry spices and about half a cup of water.
Add jaggery and lemon juice.
Let boil, the moong should not have too much gravy , neither they should be dry.
They have to be soft and with light gravy.
Temper with red chilly.
These Mag are a part of The Gujarati Thali.