Gujarati Mung Bhaat

Rice served with hot green gram soup


  • 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


  1. Heat the ghee in pressure cooker.
  2. Splutter mustard seeds, cumin seeds, asafoetida, curry leaves, cloves and cassia. Sauté for half minute.
  3. Add tomato puree and cook for a few minutes. Pour water, add soda, garlic, ginger, chillies and turmeric. Bring to the boil.
  4. 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
  5. Once cooked, Add around 500ml hot water to bring it back up to soup consistency, salt, sugar and lemon juice.
  6. Adjust taste. Boil for a further 5 minutes, adding more water depending on the consistency you desire.
  7. Mix the soup into some cooked rice.
  8. 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.
  9. Garnish with fresh coriander and serve hot.

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