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Mag nu shak | moong ki sabzi | how to make green moong ki sabzi

Mag nu shak is tasty and unique curry recipe made with moong dhokli and regular spices. moong dhokli or dumplings are soft and fluffy made with green moong paste and regular spices, which is steamed with added into sabzi. It is very quick and easy to make curry served with roti, paratha or steamed rice. Do try this!

The key to making tasty mag nu shak at home are
  • Firstly for moong dhokli, grind soaked moong dal into smooth and thick paste. Do not add more water while grinding dal.
  • Steam moong dhokli on low-medium flame. I steam dhokli while cooking sabzi, you can steam it separately into steamer or another pan.
  • Lastly, mug nu shak tastes great when prepared slightly spicy and serve hot.
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Recipe video

Mag nu shak | moong ki sabzi | how to make green moong ki sabzi

Author Nehas Cook Book
1.50 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Curry, Main Course
Cuisine Indian
Servings 4 servings


For moong dhokli

  • 1 cup soaked green moong
  • 3-4 green chilli
  • 1 inch ginger
  • 5-6 garlic cloves
  • ½ cup coriander leaves
  • 2-3 tbsp water
  • Salt to taste
  • 1 tsp cumin seeds
  • ½ tsp ajwain
  • ¼ tsp turmeric powder
  • ½ tsp dry mango - amchur powder
  • ¼ tsp black pepper powder

For mag nu shak

  • 4 tbsp oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 inch cinnemon
  • 2 dry red chilli
  • Pinch of hing
  • 1 tbsp green chilli paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • ¾ cup chopped onion
  • ½ tsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • ¾ cup chopped tomatoes
  • Salt to taste
  • 2.5 cup water or as required
  • 1 tbsp kasuri methi
  • ½ tsp garam masala
  • 1 tbsp jaggery
  • Some coriander leaves


Making moong dhokli paste

  • In a mixture jar, add 1 cup soaked moong beans, green chilli, ginger, garlic cloves, coriander leaves and some water. Grind it into smooth and thick paste.
  • add grinded paste into mixing bowl, takeout 2 tbsp of grinded paste into another bowl. Keep it aside.
  • Now in a paste, add salt, jeera, ajwain, turmeric powder, dry mango powder and black pepper powder. Mix well.
  • Moong dhokli paste is ready. keep it aside.

Making mag nu shak

  • In a pan, add oil, cumin seeds, bay leaf, cinnamon, dry red chilli and hing. Sauté it.
  • Then add green chilli paste, ginger paste and garlic paste. Sauté it.
  • add chopped onion and sauté till it become slightly soft and translucent.
  • Now, lower the flame and add turmeric powder, red chilli powder, coriander powder and some water. sauté masala till oil separate from its sides.
  • Then add chopped tomatoes and salt. mix well.
  • Now add ¼ cup water and mix well. Then lower the flame, place a bowl with water into centre of pan.
  • Then take a plate and grease with oil. Add moong dhokli paste and spread evenly into plate.
  • Cover and cook sabzi for 12-15 minutes on low flame till moong dhokli is properly steamed.
  • Remove lid and take out dhokli plate from pan. And cut dhokli into square pieces.
  • Now add kasuri methi into gravy masala and mix well.
  • Then add 1.5 cup water into gravy masala and bring it to boil.
  • Now add dhokli pieces and mix well.
  • Cover and cook sabzi for 5 minutes on low flame, till it absorb gravy flavor.
  • Then add garam masala and jaggery. Mix well.
  • Garnish with coriander leaves and serve mug nu shak with roti or steam rice.


  • Grind moong into smooth and thick paste.
  • steam moong dhokli on low flame for 12-15 minutes.
  • if knife comes out clear means dhokli is properly cooked.
  • cover and cook sabzi on low flame, so gravy flavor absorb into dhokli.
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1.50 from 2 votes (2 ratings without comment)


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