Name: Gujarati Rasawala Mag
Prep time: 20 min
Cook time: 20 min
Total time: 520 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Whole Mung Beans, sabut moong, soaked overnight; 1 tbsp Cooking Oil; ¼ tsp Mustard Seeds; ¼ tsp Cumin Seeds; ⅛ tsp Asafoetida; 4 Curry Leaves; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ¾ tsp Ground Coriander-Cumin Blend, dhana-jeeru; ¾ tbsp Jaggery, crushed; ½ tbsp Lemon Juice; ½ tsp Salt; 1½ cup Water; 1 tbsp Coriander Leaves, chopped for garnish

8 hr 40 mintotal

40 min hands-on8 hr hands-off

Prep 20 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Drain the soaked whole green moong. Pressure cook them with the measured water and a pinch of salt for 3-4 whistles. They should be soft but hold their shape.
Heat oil in a heavy pan. Add mustard seeds and cumin seeds. Once they pop, add asafoetida and curry leaves.
Lower the flame and quickly add turmeric, red chilli powder, and coriander-cumin powder. Stir for just 5 seconds.
5 sec
Immediately pour in the boiled moong along with its cooking liquid to prevent the spices from burning. Mix well.
Add crushed jaggery and additional salt if needed. Let the curry simmer on low-medium heat for 5-7 minutes until the gravy thickens slightly.
5–7 min
Turn off the heat. Stir in the fresh lemon juice. The balance of spicy, sweet, and sour is crucial.
Garnish with freshly chopped coriander and serve hot.

How to tell it's done

Soft, earthy whole lentils swimming in a light, highly flavorful sweet-tangy-spicy liquid broth.

Getting it right

Tip

Lightly mashing a few cooked moong beans against the side of the pot naturally thickens the watery broth into a cohesive 'rasa' (gravy).

What to serve it with

Proper comfort food. Serve it in a bowl with hot phulkas, or pour it generously over plain khichdi.

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Ingredients