Thursday, 22 March 2012

Lasanwala Mug ~ Moong beans curry with Garlic

Made n Enjoyed
Hello readers,

In Gujarat, India where I come from, as a custom mostly ( Moong ) mug or mug ni Dal is prepared on Wednesdays...Channa Dal is cooked on Thursdays, black ( Kala ) Channa is cooked on Fridays and on Saturdays whole Urad..I do know that Friday is Goddess Santoshi ma's day and this day you cook Kala Channa, Saturday is Lord Hanuman's day and people offer him Whole Urad, so Saturdays you cook Urad but I have no idea what's the reason behind cooking Moong ( Mag ) on Wednesday.....!!!!

I regret not finding it out from my MUM or MIL ? well, it's not too late :-D  if any of you readers know the reason then please let me know. Any way although I don't know why we make Moong on Wednesday ?, but whenever I make mag I make sure it's least I remember that :-) I made this Moong daal yesterday and it was Wednesday yesterday !!! I have a variety of Moong daal recipes, but I am presenting this one today...

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 or kasoori methi ( I use both )
  • 1 tsp red chilli powder
  • 1/2 tsp tumeric 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
  • Fresh chopped coriander for garnishing ( I forgot here :-D )
If you have pressure cooker, you don't need to pre-soak the moong, consumes very less time and energy in cooking. Pressure cooker is a must have appliance in every household in India and every Indian around the world. Currently I am have three different sizes of pressure cooker..Can't live without them :-) Life is a whole lot easier !!!

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 and kasoori methi, 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 visable on the side of 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.


  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.

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

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


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