Name: Gujarati Vaghareli Moong Dal
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Split Yellow Mung Beans, washed and soaked; 1½ cup Water, for boiling and consistency; ¼ tsp Ground Turmeric, for color; ½ tsp Salt, to taste; 1 tbsp Ghee, essential for Gujarati tadka; ¼ tsp Mustard Seeds, for tadka; ¼ tsp Cumin Seeds, for tadka; ⅛ tsp Asafoetida, hing; 4 Curry Leaves, fresh; ½ tsp Ginger, grated; 1 Green Chili Pepper, finely chopped; ½ tbsp Lemon Juice, added at the end; 1 tbsp Coriander Leaves, chopped

40 mintotal

30 min hands-on10 min hands-off

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Cook the yellow moong dal in a pressure cooker with turmeric, salt and the measured water. Take it off the heat after 2 whistles.
After the pressure releases naturally, whisk the dal lightly until smooth.
In a kadhai, heat the ghee. Add the mustard seeds and let them pop.
Make the vaghar: add the cumin seeds, asafoetida, curry leaves, grated ginger and chopped green chillies, and fry quickly until fragrant.
Add the whisked dal to the kadhai. Loosen with hot water if it is too thick, then simmer gently for 3-4 minutes over medium-low heat.
3–4 min
Take the pan off the heat. Stir in the lemon juice, top with fresh coriander and serve.

How to tell it's done

The dal should be bright yellow, light and slightly runny, with a smooth mung base.

Nutrition

Per serving, from 2 servings.

243kcal

Where the calories come from

Protein12.6 g20%
Carbohydrate33.4 g54%
Fat7.2 g26%

Sugars: 3.7 g
Saturated fat: 4 g
Fibre: 8.7 g
Sodium: 594 mg
Calcium: 91 mg
Iron: 3.9 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Add lemon juice off the heat. Boiling it can turn the fresh tang harsh and slightly bitter.

What to serve it with

Serve with phulkas, batata sukhi bhaji and a sharp Kathiyawadi pickle.

Common mistakes

The lemon tastes bitter or dull.: Take the dal off the heat before adding lemon juice. Boiling citrus can make the finish harsh.

Storing and reheating

Refrigerate vaghareli moong dal in a covered container for up to 3 days. Reheat until hot and add fresh lemon after reheating; freeze for up to 2 months.

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