Vagharelo Bhaat, Gujarati Moong Curry and Mango Pickle

Ingredients

• 1 cup Whole Green Moong (Rinsed and soaked for 6-8 hours)
• 4 cup Water (3 cups for cooking, 1 cup for adjusting consistency)
• 2 tbsp Ghee
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 10 Curry Leaves
• 1 inch piece Ginger (Finely grated)
• 2 Green Chili (Slit lengthwise)
• 1 medium Tomato (Finely chopped)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Dhana Jeeru Powder (Coriander-cumin powder)
• 1 tbsp Jaggery (Grated or powdered)
• 4 pieces Kokum (Or 2 tsp lemon juice)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prep & Soak Moong: Rinse 1 cup of whole green moong beans thoroughly. Soak them in ample water for at least 6-8 hours or overnight. This is crucial for even cooking. Drain the soaking water before use.

2. 2

   Pressure Cook Moong: In a 3-liter pressure cooker, combine the drained moong beans, 3 cups of fresh water, 1/2 tsp turmeric powder, and 1/2 tsp salt. Secure the lid and pressure cook on medium heat for 4-5 whistles, which should take about 15 minutes. Allow the pressure to release naturally.

3. 3

   Check for Doneness: Once the pressure has settled, open the cooker. The moong beans should be soft and tender when pressed, but still hold their shape. If they are still hard, add a little more water and cook for another 1-2 whistles.

4. 4

   Prepare the Tempering (Vaghar): While the cooker is releasing pressure, heat 2 tbsp of ghee in a small pan (tadka pan) or kadai over medium heat.

   • Add 1 tsp mustard seeds and 1 tsp cumin seeds. Wait for them to splutter, about 30 seconds.
   • Add 1/4 tsp hing and 10 curry leaves. Be cautious as they will sputter.
   • Add the grated ginger and slit green chilies. Sauté for 30-40 seconds until fragrant.
5. 5

   Sauté Aromatics and Spices: Add the finely chopped tomato to the pan. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and become mushy. Then, add 1/2 tsp red chili powder and 1.5 tsp dhana jeeru powder. Stir and cook for another minute.

Ingredients

• 1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
• 2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
• 0.75 cup Salt (Use non-iodized or sea salt for best results)
• 5 tbsp Red Chili Powder (Adjust to your spice preference)
• 2 tbsp Turmeric Powder
• 4 tbsp Fennel Seeds (Also known as Saunf)
• 4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
• 2 tbsp Fenugreek Seeds (Also known as Methi Dana)
• 2 tsp Nigella Seeds (Also known as Kalonji)
• 1 tsp Asafoetida (Also known as Hing)

Instructions

1. 1

   Prepare the Mangoes (Day 1)

   • Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
   • Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
   • Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
   • Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2. 2

   Dry the Mangoes (Day 2)

   • After 24 hours, drain all the water released by the mangoes. You can discard this brine.
   • Spread the mango pieces in a single layer on a clean cloth or a large tray.
   • Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3. 3

   Prepare the Spice Mix and Oil

   • While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.