How to make Mag Nu Gugri - SK Khazana -
Just the dish to have during fasts and also excellent for the weight watchers
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Green moong, Wheat soaked in hot water for 2-3 hours
Cuisine : Gujarati
Course : Main Course Vegetarian
For more recipes related to Mag Nu Gugri - SK Khazana checkout Moong Ka Moagra. You can also find more Main Course Vegetarian recipes like Grilled Paneer Burrito Bowl Potato Bhaji Gobhi With Matar Shahi Sabz Angoor
Mag Nu Gugri - SK Khazana Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 3.30-4 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mag Nu Gugri - SK Khazana Recipe
Green moong 1 cup
Wheat soaked in hot water for 2-3 hours and pressure cooked till 10 whistles 1/2 cup
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Asafoetida 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Red chili powder 1 1/2 teaspoons
Salt to taste
Coriander cumin powder 1 teaspoon
Method
Step 1
Take green moong in a large bowl, add sufficient water and wash it well. Drain and put it into a pressure cooker, add sufficient water and cook under pressure till 2-3 whistles are released. Allow the pressure to be released completely.
Step 2
Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida and ¼ tsp turmeric powder, ½ tsp red chilli powder and 2 cups water andmix well.
Step 3
Add salt, coriander-cumin powder, remaining turmeric powder and remaining red chilli powder and mix well.
Step 4
Add wheat and moong and m ix well. Cover and cook for 5-10 minutes. Take it off the heat. Transfer into a serving bowl and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
