Gujarati Mung Bhaat- Mung Bean and Rice Soup

Ingredients:

2 Tbsp ghee (or oil)
About 29 oz mung beans, washed
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 cloves
1-inch piece cassia bark
1/4 tsp asafoetida
2-4 curry leaves
1 Tbsp concentrated tomato puree
3 cups hot water
1/2 tsp turmeric
Pinch of baking soda
1 tsp garlic, minced
1 tsp ginger, minced
2 tsp green chiles, minced
2 tsp salt or to taste
1 tsp sguar
Juice of half a lemon

Around 2 cups hot water to bring to a soup consistency
Chopped coriander to garnish
1 onion, sliced into strips
2 Tbsp oil or ghee to fry the onions

Instructions:

Heat the ghee or oil in your pressure cooker. Add the mustard seeds and wait for them to pop. Add the cumin seeds, asafoetida, curry leaves, clove and cassia. Saute for a couple of seconds.

Stir in the tomato puree and cook for a few minutes. Pour in 3 cups water, and then add the bicarbonate of 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 (mine took 6-7 whistles but this may vary depending on your cooker).

Once the pressure cooker has cooled and the steam has escaped, open the lid. Your mung beans should be fairly dry and completely cooked. If not, add some more water and continue to cook until tender.

Add around 2 cups hot water to bring it back up to soup consistency, salt, sugar and lemon juice. Taste and adjust the seasoning according to your taste. Boil for a further 5 minutes, adding more water depending on the consistency you desire.

Mix the soup into some cooked basmati rice.

Heat 2 tbsp ghee or oil in a pan and sauté your onions on a medium heat until golden brown. Whilst it’s still very hot, spoon it over the top of your rice and mung bean soup.

Garnish with fresh coriander and serve.

Serves 4.

From korasoi.blogspot.com