Gujarati Mung Bhaat
Rice served with hot green gram soup
- Category: Dinner Recipes, Gujarati Recipes, Lunch Recipes, Rice Recipes
Ingredients
- 1/2 teaspoon turmeric
- 2 tablespoons oil
- 1 onion, sliced into strips
- Chopped coriander to garnish
- Juice of half a lemon
- 1 teaspoon sugar
- 2 teaspoons salt, or to taste
- 2 teaspoons green chillies, minced
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- Pinch of bicarbonate of soda
- 2 tablespoons ghee
- 2 1/2 cups hot water
- 1 tablespoon concentrated tomato puree
- 3 curry leaves
- 1/4 teaspoon asafoetida
- 1 inch piece cassia bark
- 1 clove
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2 cups raw mung beans, washed
Instructions
- Heat the ghee in pressure cooker.
- Splutter mustard seeds, cumin seeds, asafoetida, curry leaves, cloves and cassia. Sauté for half minute.
- Add tomato puree and cook for a few minutes. Pour water, add soda, garlic, ginger, chillies and turmeric. Bring to the boil.
- Stir in the raw mung beans, put the lid on the pressure cooker and allow to cook on a medium heat for around 10-12 minutes
- Once cooked, Add around 500ml hot water to bring it back up to soup consistency, salt, sugar and lemon juice.
- Adjust taste. Boil for a further 5 minutes, adding more water depending on the consistency you desire.
- Mix the soup into some cooked rice.
- Heat 2 tbsp ghee or oil in a pan and sauté your onions on a medium heat until golden brown. Pour it over rice and mung soup.
- Garnish with fresh coriander and serve hot.