Thursday, 22 March 2012

Mag nu Saak - Easy Mung Bean Gujarati Curry

Mag nu Saak is a traditional Gujarati recipe made with moong beans and garlic. It is a warming recipe that is best prepared on colder days and pair so well Jaggery Rice, (Gur Wale Chawal) 

This curry is also known as Lasanwala Mag. 




Traditionally, Gujarati curries may have garlic but rarely use onion in the base of the curry.

Mag Nu Saak | Easy Mung Bean Gujarati Curry | Green Moong Curry 




This Mung bean daal is:


✓ Vegan

✓ High in protein

✓ Does not require pre-soaking of lentils

✓ Uses a few pantry ingredients

✓ Uses inexpensive and easy to find ingredients


Cooking Mag/Mung/Moong on Wednesdays


In Gujarat, as a custom mug or mug ni dal is prepared on Wednesdays. We love to cook Khatta Mung too.

Chana Dal is cooked on Thursdays.

Black (kala) chana is cooked on Fridays. Have you tried our Rasadar Kala Chana Nu Saak?

Saturdays, whole Urad.

For Mag nu Saak you will need:





● Moong beans - also called Mag or Mug.

● Garlic - fresh cloves are best. This recipe also works by completely omitting the garlic.

● Tomatoes - tinned or fresh. Tinned gives a thicker gravy. The tinned tomatoes should be blended so that they are smooth

● Ginger and Chilli paste - use fresh green chillies and ginger

● Spice Mix - 4 basic masala - red chilli powder, turmeric, ground cumin and coriander and garam masala

● Curry leaves - fresh, frozen or dried

● Mustard Seeds - for tempering

● Hing - asafoetida


How to cook Moong Beans in Pressure Cooker?


If you have a pressure cooker, you don't need to pre-soak the moong and this takes less time and energy during cooking.

A pressure cooker is a must-have appliance in every household in India and every Indian around the world.

Moong beans can be easily cooked in electric pressure cookers such as Instant Pot, Cosori or Drew & Cole Pressure King Pro. 


How to make Mag nu Saak?


1. Clean, wash and soak beans in clean water for at least 1 hour.

2. They will plump up a little.

3. Place it in the pressure cooker with water and cook for 6-7 whistle.

4. Let the cooker cool down naturally.


5. Heat oil in a heavy-based pan or kadai.

6. Add mustard seeds.

7. When it crackles add thing and curry leaves.

8. Add tomatoes with crushed ginger, garlic and chillies.


9. Now add all the spices powders.

10. Mix well and cook until oil separates from the gravy.

11. Now add boiled moong beans, if very thick add some water to thin it out.

12. Season it with the salt.


13. Bring it to boil on medium heat.

14. Simmer the curry about 10-12 minutes.


How to store Mag nu Saak?


If you have leftovers, you can store the daal in a sealed tupperware container and place in the fridge for up to 5 days.

You can also freeze mag and it defrosts really well. When reheating, you can even do another quick temper or vaghar to really spruce up the mag.

You can use leftover mag nu saak in making Daal Methi Paratha.


More beans recipes


1. Rajma Masala (red kidney beans curry)

2. Mash Ki Daal 

3. Low-fat Black Beans and Sweet Potato Quesadilla 

You will need:-
  • 250 g Moong beans
  • 150 g tinned tomatoes ( you can use fresh )
  • 4-5 cloves of Garlic
  • 3-4 green chillies
  • 1" fresh ginger
  • Salt to taste
  • 7-8 curry leaves 
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp dhana jeera powder ( coriander and cumin seeds powder)
  • 1/4 tsp garam masala
  • 1-2 tbsp oil
  • 1/2 tsp mustard seeds
  • Freshly chopped coriander for garnishing ( I forgot here :-D )



Method:-

Rinse moong 2-3 times, pressure cook with adding 2-3 cups of water.

I cook mine on a medium heat with 6-7 whistles or till soft.

If you don't have pressure cooker:- Please see link here how to cook Moong beans without pressure cooker.  Keep boiled moong aside.

Grind chillies, garlic and ginger in a grinder with tomatoes.

Heat oil in a heavy bottom pan, add mustard seeds, when crackle add curry leaves.

Fry for few seconds and add tomato pulp with CGG paste.

Lower the heat, add red chilli , tumeric, garam masala, dhana jeera powder and salt.

Cook masala till oil is visible on the side of the pan.

Now add boiled moong, mix very well.

Add 1/2 - 1 cup of water. Cook it for 10-12 minutes,stir in between.

Add little water if moong dal is too thick. then cook further 1-2 minutes.

Turn off heat.

Ready to serve, garnish with fresh chopped coriander and serve with hot steamy rice, roti and papad.

CGG paste - Chilli, Garlic and Ginger paste



Soak the mung beans in 2 cups of water for3- 4 hour.
Put the beans in the saucepan with the 2-3 cups of water.


4 comments:

  1. No clue about the Wednesday for mug. Love mug and poratha. And yes, adding the garlic makes it really tasty. Lately, I have been using passata instead of tomatoes and it's helped make the gravy really thick.

    ReplyDelete
  2. often make green masur and this one is another tempting recipe to try. looks wonderful.

    ReplyDelete
  3. My mom told me that it is to save your self from Rahu.

    ReplyDelete

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