Gujarat

Mag nu shaak

Name: Mag nu shaak
Prep time: 6 h
Cook time: 35 min
Total time: 6 h 35 min
Yield: 4 servings
Cuisine: Gujarati
Ingredients: 1 cup soaked 6 hours whole green moong (mung beans); 2 small chopped tomato; 1 inch grated ginger; 1 chopped green chilli; 1 1/2 tbsp cooking oil (vegetable oil); 1 tsp mustard seeds; 1/2 tsp cumin seeds; a pinch asafoetida; 1/2 tsp turmeric (ground turmeric); 3/4 tsp red chilli powder (indian red chili powder); 1 1/4 tsp coriander powder (ground coriander); 2 tsp jaggery; 2 tsp lemon juice; a handful coriander leaves (cilantro); Salt, to taste; 1 2/3 cups water

Whole green moong cooked dry with tomato and a sweet and sour finish. Wednesday food, in the best way.

35 minTime

13 gProtein each

mildSpice

6hPlan ahead. Soak for 6 hours first; the 35 minutes come after.

Moong on Wednesdays1 chapter · 1 min read

Make it your way

Grandma's wayThe everyday Gujarati way, a little sweet and a little sour.

The original

251kcalsame

13 gproteinsame

10 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole green moong (mung beans)1 cup, soaked 6 hours

Tomato2 small, chopped

Ginger2.5 cm, grated

Green chilli1, chopped

Cooking oil (vegetable oil)1½ tbsp

Mustard seeds1 tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)1¼ tsp

Jaggery2 tsp

Lemon juice2 tsp

Coriander leaves (cilantro)a handful

Saltto taste

Water1⅔ cups

Method

4 steps

1Drain the soaked moong and pressure cook with 1 1/2 cups water, turmeric and salt for 3 whistles. Let the pressure release naturally.
2Heat oil, crackle mustard and cumin, add asafoetida, ginger and chilli, then the tomatoes and spice powders. Cook until soft.
3Add the moong with its water and the jaggery. Simmer uncovered until most liquid is absorbed.
4Finish with lemon juice and coriander.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gujarat

Mag nu shaak

Whole green moong cooked dry with tomato and a sweet and sour finish. Wednesday food, in the best way.

35 minTime

13 gProtein each

mildSpice

6hPlan ahead. Soak for 6 hours first; the 35 minutes come after.

Moong on Wednesdays1 chapter · 1 min read

Make it your way

Grandma's wayThe everyday Gujarati way, a little sweet and a little sour.

The original

251kcalsame

13 gproteinsame

10 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole green moong (mung beans)1 cup, soaked 6 hours

Tomato2 small, chopped

Ginger2.5 cm, grated

Green chilli1, chopped

Cooking oil (vegetable oil)1½ tbsp

Mustard seeds1 tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)1¼ tsp

Jaggery2 tsp

Lemon juice2 tsp

Coriander leaves (cilantro)a handful

Saltto taste

Water1⅔ cups

Method

4 steps

1Drain the soaked moong and pressure cook with 1 1/2 cups water, turmeric and salt for 3 whistles. Let the pressure release naturally.
2Heat oil, crackle mustard and cumin, add asafoetida, ginger and chilli, then the tomatoes and spice powders. Cook until soft.
3Add the moong with its water and the jaggery. Simmer uncovered until most liquid is absorbed.
4Finish with lemon juice and coriander.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mag nu shaak

Make it your way

Ingredients

Method

Mag nu shaak

Make it your way

Ingredients

Method

Make it a meal