Mogar

In Rajasthan, "Mogar" primarily refers to split and hulled green gram (moong dal), which takes on a distinctive character when prepared in the traditional Rajasthani style. While not a "dry vegetable" in the sense of being a sun-dried fruit or leaf, it's a staple pulse that's often cooked into a "dry" sabzi (vegetable dish), known as Mogar Ki Sabzi. This preparation involves lightly cooked moong dal with minimal moisture, seasoned with a blend of regional spices, and often includes tangy elements like raw mango or lemon juice, particularly in summer, providing a cooling effect. Mogar is highly valued for its ease of digestion and nutritional content, making it a popular and comforting dish that often accompanies local flatbreads like roti or is enjoyed with aamras (mango pulp) during the warmer months.