If you have ever had a proper Gujarati Thali, you know it usually has one daal, a kadhi, one kathod (beans or lentil), one shaak (seasonal veggie),  a warm salad like sambahro, some farsan like khandvi or dhokla (snacks), plain white rice, rotli,  a pickle or two, and one or two sweets like a mohantal or jalebi.  The spicy, salty, sour and sweet are all so balanced in one plate to complement each other. 

Usually Thursdays were fasting days at home, and Mum would prepare the most elaborate vegetarian taal for lunch.  As part of the kathod – there sometimes was what we called jaada mag, Akha mag or thicka mag served alongside a bhinda nu shaak (Okra curry) or Kobich nu shaak  (Cabbage curry) fluffy ghee smeared rotlis, rice and a side of kachumber.  Although most weeknights it would be served as an evening meal with puri or parotha, a side of tarlei vadi, papdi (fryums) and a pickle when it was just us kids and Mum at home.

This Mag nu shaak is a homely curry, not featured in any restaurant menu but the kind of lentil curry served on a regular basis if you grew up eating in a Gujarati home.

So, what’s so great about this curry? First of all,  it’s ridiculously easy. You don’t need a pantry full of spices to make this work—just cumin, turmeric, garlic, ginger plus those tomatoes that already live in your fridge, and maybe a lemon but, definitely a hot pepper and cilantro. And if you have curry leaves- while they’re not strictly necessary, add a depth of flavor that’s almost impossible to describe but easy to miss once you’ve tasted it.  And well maybe that whole Kashmiri chili bobbing gently in the simmering beans. It’s not there for heat—no, Ma’am, this chili is like the quiet guest at a dinner party who doesn’t say much, but you notice when they leave the room. Its job? To give the dish a warm, subtle hint of smokiness that makes everything feel a little more like home, it’s all about the flavor it imparts without being a diva.  You can throw the whole chili in at the tempering or even afterwards, let it bob around while the curry simmers, and once it’s done, just remove it or leave it in, it’s totally edible!

Every Indian household world over has its own version of of this mung dal.  My MaaiL’s  recipe of Magiyo is similar to this, however a little louder with a deep tomato and onion base.  I use Mung beans more then other lentils as they are high in protein and fiber, good to have around because of their gentle flavor and creamy texture that adds body to many meals, from soups (have you tried this soup?) and dals to salads (yes salad—try this one).

The Akah mag we had at home did not have any ginger or curry leaves in it, and now after years of cooking blindly, it I am not entirely sure if it had onions either, but my recipe that I cook it at least once a fortnight does, however feel free to leave it out, I usually leave out either the ginger or the curry leaves and it becomes a whole diffrent curry. 

This is entirely vegetarian, vegan,  gluten-free, dairy free and nut free. It can be made on stove top or the traditional pressure cooker, as long as you soak the whole mung beans overnight or for a few hours and precook them (I make it in the Instant Pot and soak the lentils only for an hour if time permits). So, if you are looking for a way to sneak some plant-based protein into your diet without making it feel like a “diet” meal, green moong lentils might not have the Instagram fame of avocado toast, but in an Indian vegetarian kitchen, this is a pantry staple, and for good reason.

Ingredients:

• 1 cup Whole Green Moong Dal
• 1 tablespoon olive oil
• 1 teaspoon cumin seed
• 3-4 cloves garlic finely sliced or 1 tablespoon garlic paste
• 1 -2 Thai hot chili peppers 
• 1/2 cup onion diced finely (optional)
• 1/2 cup tomato chopped finely
• 1/4 teaspoon turmeric  powder
• 1 teaspoon coriander- cumin powder (dhanna-jeera powder)
• 1/2 teaspoon Kashmiri red chili powder
• 1 Dry Red Chili
• 1.5 teaspoon Himalayan or sea salt
• 3 cups water
• 1/2 lemon juiced 
• Cilantro finely chopped for garnish
  
  

Methods:

• Soak the lentils in cold water overnight or for a few hours. 
• Drain, rinse and set aside.
• If cooking on stovetop- boil the lentils with 1/2 teaspoon of salt and a pinch of turmeric powder.

Instant Pot Method

1. Heat the oil in the Instant Pot in Sauté  
   
   
2. Add cumin seeds, and as it blooms add the onions sauté for 60 seconds or till, they turn slightly pink.
   
   
3. Add the sliced garlic and sauté for 40 seconds. 
   
   
4. Add chopped tomato, dry spices, dry and green chilies and stir and let it cook for a minute ( you don’t want the tomatoes to break down to a paste otherwise you will end up with a red curry base this is a more brown base curry) . 
   
   
5. Add soaked lentils and water.
   
   
6. Press CANCEL to the SAUTÉ Mode.
   
   
7. Close the Instant Pot lid with vent in sealing position.
   
   
8. Press MANUAL or Pressure Cook mode for 15 minutes or choose the MULTIGRAIN button for 15 Minutes.
   
   
9. Once done, let the pressure release naturally (NPR).
   
   
10. Open the lid and add lemon juice and cilantro. 
    
    
    

Stovetop Method

1. Cook the lentils on stove top with a pinch of turmeric powder and a 1/2 teaspoon of salt (these spices are extra from the above measurement)
   
   
2. Heat oil in a pan on medium-high flame. 
   
   
3. Add cumin seeds, and as it blooms add the onions sauté for 60 seconds or till they turn slightly pink.
   
   
4. Add the sliced garlic and sauté for 40 seconds. 
   
   
5. Add chopped tomato, dry spices, dry and green chilies and stir and let it cook for a minute (you don’t want the tomatoes to break down to a paste otherwise you will end up with a red curry base this is a more brown base curry) . 
   
   
6. Add the boiled mung beans along with the water-do not drain the lentils. Then add 1/2 cup to 1 cup extra water as needed. 
   
   
7. Turn the heat to medium and let it simmer to a perfect consistency, partially covered. 
   
   
8. When done add lemon juice and cilantro. 
   
   

Notes

I use a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. 

Chilies – Thai hot green chili is the main ingredient to spice mug, you can use serrano as well.  The dried red is just used because it looks pretty as a garnish.

Made this dish? I’d love to see it! Tag me on Instagram!