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Gujarathi Mag / Green Gram Curry Recipe

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

Enjoy this wholesome food with a fluffy wheat roti along with bindi sabzi and kadi. Spruce it up with a sip of masala chass on a sunday mega meal...

green gram curry

 1 Cup Of Green Gram
 2 Nos Of Onion (finely chopped)
 2 Nos Of Tomatoes (finely chopped)
 1 tsp Ginger (grated)
 1 tsp garlic (grated)
 2 Nos Of Green Chilies (slit)
 1 Twig Of Curry Leaves
 1 tbsp Coriander Leaves
 1 No Of Bay Leaf
 1 No Of Anise
 1 Inch Of Cinnamon
 1 tsp Mustard Seeds
 1 tsp Cumin Seeds
 2 pinches Asafoetida Powder/Hing
 ¼ tsp Turmeric Powder
 ½ tsp Red Chili Powder
 1 tsp Coriander Powder
 ¼ tsp Garam Masala
 1 No Of Kokum ( optional )
 ¼ tsp Jaggery
 1 tsp Ghee
 2 tsp Cooking Oil
 Required Amount Of Salt
 Required Amount Of Water
 ½ tsp Lemon Juice
Boil The Green Gram
1

Take a cup of green gram and add two to three cups of water and place it inside a pressure cooker and boil for three to four whistles.

Do The Tempering
2

Heat a skillet and tip in a teaspoon of ghee and when it starts melting, just pour in two teaspoons of cooking oil into it.

3

When it is heated, just saute the onions with mustard and cumin seeds.

4

Follow it up with a bay leaf, an anise and a small piece of cinnamon and stir in till the onion becomes translucent.

5

Drop in two slit green chilies along with the grated ginger and garlic.

6

Finally, tip in a twig of curry leaves and let it splutter.

7

Now, add the chopped tomatoes and cook until soft.

Add The Spice Powders
8

Whisk in the onion and tomatoes and simmer for three to five minutes.

9

Here, you stir in half a teaspoon of red chili powder along with a teaspoon of coriander powder.

10

Sprinkle one or two pinches of hing or asafoetida powder and add a little tormeirc powder too.

11

Mix in well and add half a teaspoon of garam masala to it.

Make The Mag
12

Keep stirring for a while, and after a minute or two, just drop in the boiled green gram into the skillet.

13

Splash in the required amount of water and sprinkle in some salt to it.

14

Finally, drop in a piece of kokum ( a sustitute for tamarind) and stir well altogether.

15

Simmer the flame and pop the lid on and let it cook for about ten minutes approximately.

16

After a while, when the mag turns aromatic just take out the lid and fish out half a teaspoon of jaggery with a nice stir.

17

Turn up the heat and when it comes to a boil, just turn off the stove.

Garnish The Mog
18

Sprinkle in some lush green coriander leaves and finish it off with half a teaspoon of lemon juice.

19

Now the enticing Gujarathi Mag is ready.

20

Serve it hot for a phulka, naan roti, paratha or rice along with a glass of jaljeera.

Nutrition Facts

Serving Size 100 g

Servings 0

Amount Per Serving
Calories 16
% Daily Value *
Total Fat 4g7%
Total Carbohydrate 22g8%
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.