### TranslatedIngredients: 1 cup Green Moong Dal (Whole) - soaked overnight,1 teaspoon Cumin seeds (Jeera),1 sprig Curry leaves - torn,2 inch Ginger - finely chopped,1 Green Chillies - finely chopped or slit,1/2 teaspoon Turmeric powder (Haldi),1 Lemon - juice extracted,6 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Sunflower Oil,1 teaspoon Salt - or to taste ### PrepTimeInMins: 400 ### CookTimeInMins: 30 ### TotalTimeInMins: 430 ### Servings: 4 ### Cuisine: Gujarati Recipes﻿ ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Jain Style Whole Green Moong Dal Sabzi or Vagharela Mag, soak the moong dal overnight for about 6-7 hours.Once soaked, cook the moong dal along with salt and with 1 of water including the water that it was soaked in. Pressure cook for 3-4 whistles and turn off the heat. Allow the pressure to release naturally, ensuring the moong dal is soft, tender and still remains grainy but not mushy. Heat oil in a pan on medium heat; add the cumin seeds and allow them to crackle. Stir in the green chillies, curry leaves ginger and turmeric powder, sauté for a few seconds. Add the cooked moong dal and stir gently to combine all the ingredients.Taste and adjust the salt to suit your taste.Cover Whole Green Moong Dal Sabzi / Vagharela Mag with a light fitting lid and simmer for 4 to 5 minutes until tender and all the ingredients are well combined.Finally squeeze the lemon juice, add the coriander leaves and give the Vagharela Mag a gentle stir. Turn off the heat and serve warm.Serve Jain Style Whole Green Moong Dal Sabzi Recipe / Vagharela Mag with hot Tawa Parathas make a rich, wholesome and nutritious breakfast. Serve Jain Style Whole Green Moong Dal Sabzi for lunch along with Pudina Lahsun Laccha Paratha, Gujarati Wadi Pulao Recipe, Boondi Raita. 