Hello Everyone, you all are welcome to our blog Gujrati Rotlo Food Recipes. In this article, we will be learning Kora mag nu shaak recipe & we will learn how to make Green moong recipe in 15 minutes in a detailed way and you can serve Kora mag nu shaak રેસીપી to your friends, family and loved ones. Before we move ahead with the recipe, let us share some information about our blog Gujarati Rotlo (ગુજરતી રોટલો) Food Recipes with you all. We started our food channel in September 2022, with a simple vision of letting every individual prepare their own food without being dependent on a house help / chef / home maker.
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What is Kora mag?
A classic Gujarati dish called Mag nu Saak/Shaak is made with moong beans, tomato, and garlic. This hearty dish works wonderfully with Jaggery Rice (Gur Wale Chawal) or the round, soft rotlis that are typical of Gujarat. It is best cooked on chilly days. The name Lasanwala Mag is another name for this traditional recipe.
Garlic is commonly used in Gujarati recipes, while onion is rarely used as the primary ingredient. These moong bean have a mouthwatering foundation of leaves, tomato, and garlic. The saak can also be referred to as mag nu koru saak because of more dal-like consistency.
Ingredients used to prepare Kora Mag nu Shaak Recipe :
- 200 Gms : SOAKED MOONG
- 1/2 TSP : SALT
- 1/2 TSP : TURMERIC
- 1 1/2 TSP : RED CHILLY POWDER
- 02 TSP : CORRIANDER CUMIN POWDER
- 01 TSP : GARLIC PASTE
- 1/2 TSP : GINGER & GREEN CHILLY PASTE
- FEW : CURRY LEAF
- 01 TSP – CUMIN SEED
- -01 SMALL PC – LEMON
- 08 TSP – GROUNDNUT OIL
- 80 ML – WATER
- FEW – CORRIANDER LEAF
- 02 TSP – JAGGERY
- 1/2 TSP – HING { ASAFOETIDA }
Some insights about Kora mag nu shaak:
- Mag / Mung / Moong are traditionally a must recipe on Wednesdays.
- When mug or mug ni dal is prepared, we also make Khatta Mung.
- High in plant-based protein
- Naturally gluten-free
Instructions:
- Soak the moong dal for around 6-7 hours the night before you plan to make the Jain Style Whole Green Moong Dal Sabzi or Vagharela Mag.
- Cook the moong dal once it has been soaked, adding salt and 1 cup of water, along with the water it was soaking in. After 3–4 whistles of pressure cooking, turn off the heat.
- Allowing the pressure to naturally relax will ensure that the moong dal is tender, soft, and still has a gritty texture but isn’t mushy.
- Cumin seeds are added to oil that is heated to medium heat and are given time to crackle. Green chilies, curry leaves, ginger, and turmeric powder should all be stirred in and cooked briefly. Stir gently to mix all the ingredients before adding the cooked moong dal.
- After tasting, adjust the salt.
- When the Kora Mag / Green Moong is soft and all the ingredients are well-combined, cover it with a lid that fits snugly and simmer for 4 to 5 minutes.
- Finally, gently whisk the Vagharela Mag after adding the coriander leaves and lemon juice. After removing from the heat, serve warm.
- A hearty, complete, and nutrient-rich breakfast can be made by serving Jain Style Whole Green Moong Dal Sabzi Recipe / Vagharela Mag with hot Tawa Parathas.
- Lunch should include Pudina Lahsun Laccha Paratha, Gujarati Wadi Pulao Recipe, and Boondi Raita prepared in the Jain style.
Recipe video:
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Conclusion:
The Green Moong / Kora mag nu shaak recipe is a nutritious and flavorful dish that is easy to prepare and perfect for a quick and healthy meal. With simple ingredients in the green moong sabzi, it is a straightforward cooking process, this kora mag nu shaak is an excellent option for those who are looking for a healthy and satisfying meal.
The combination of soft and tender green moong beans with aromatic spices, sautéed onion, and juicy tomatoes creates a delicious and hearty dish that can be enjoyed any time of the day. Whether you are looking for a quick lunch or dinner option, or simply want to add more plant-based options to your diet, the Green Moong / Kora mag nu shaak recipe is a great choice!
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