Mag or Whole Moong
Whole Moong Dal or Mag is a family favorite. Born and raised in Gujarati jain family, we ate it several times a week, either for breakfast, lunch or dinner. Pair it along with khakra or rice and it is the best meal ever. I make Moong Dal once week and send it to school lunch box and I like to make it in an instant pot and put it on delayed timer so it is ready to be packed for school lunch next morning. Checkout the quick and easy recipe below. If you don’t have instant pot I have shared my recipe for stove top as well.
Ingredients
- 1 cup whole moong soaked for 30 minutes
- 2-3 green chilies options
- 1/4 tsp asafatedida
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/4 tsp turmeric powder
- 2 tsp red chili powder
- 2 tsp cumin coriander powder
- Salt as needed
- 2 tablespoon lime juice
- 1 tablespoon of olive oil
- 1/4 cup chopped cilantro
- 2 cups water
Instructions
To cook in an instant pot
- Put the instant pot on sauté mode and heat oil
- Add cumin seeds, mustard seeds and asafetida powder and let it sizzle
- Add the mung beans and mix it well
- If the mung beans were soaked for long then add 2 cups of water if not soaked add 3 cups of water
- Add the red chili powder, salt, cumin coriander powder and turmeric powder
- Hit the cancel button
- Now hit the pressure cook button and using plus and minus button change it to 20 minutes and if you want it mushy change it to 25 minutes
- Hit the delayed timer button and change it to you desired time. For example if it’s 12 pm right now and you want them ready at 6 pm then I would change it 5 hours delayed timer. This way it will start at 5 pm and finish by 5:30 and it will take another 15 - 20 minutes to self release. This way it will be ready by 6pm.
- Once it’s cooked, let is self release and squeeze fresh lime juice and sprinkle chopped cilantro. If you want you can adjust consistency by adding water or cooking it on sauté mode to burn the water
To cook on stove top
- Heat oil in a pan on medium heat
- Add cumin seeds, mustard seeds and asafetida powder and let it sizzle
- Add the mung beans and mix it well
- Add 2 cups of water
- Add the red chili powder, salt, cumin coriander powder and turmeric powder and mix it well
- Cover and cook for 15 minutes
- Open and see if moong beans are cooked and cook it for longer, once you see it is semi cooked, open and cook till the 3/4 of the water is absorbed
- Squeeze fresh lime juice and sprinkle chopped cilantro and serve or pack them for school lunch
- Enjoy with khakra, rice, Thepla or anything else