Mug Bhaat (Mung Beans Soup with Basmati Rice)

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Mug Bhaat (Mung Beans Soup with Basmati Rice) is a classic Gujarati dish which is cooked throughout the year. Mug in this instance refers to the mung beans and bhaat is for the basmati rice. Very often, it is a dish which is made of special occasions such as the Hindu New Year, birth of a first child and the purchasing and inauguration of a new home.

The mung bean is also known as the moong bean and is the green gram plant species of the legume family. The mung bean is mainly utilised in culinary in the South Asian countries of the world such as Indian, China. Its main use is in both sweet and savoury dishes. While researching, I did not come across many recipes for mung beans and was surprised at how few people really use these magnificent beans in their cooking.

This is a very healthy recipe and uses basic ingredients which can be found in the home. Its high in protein and very easy to make. I do not use onions or garlic in my recipe and I usually don’t soak the mung beans before I cook them.

As the recipe name states, the mung beans are eaten with basmati rice. However, like with any dish it isn’t strictly true, you can for example eat the mung beans with rotli and salad like I do. The taste of this mug bhaat recipe is wholesome and aromatic and goes well with basmati rice, rotli, pickle, any veggie side dish or salad.

Enjoy making and let me know how it tastes for you and how you prefer to serve it.

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Mug Bhaat (Mung Beans Soup with Basmati Rice)

Mug Bhaat (Mung Beans Soup with Basmati Rice)

  • Servings: 2-4 serving
  • Difficulty: easy
  • Print

Ingredients
250g raw mung beans
1 tablespoon ghee (or olive oil)
½ teaspoon asafoetida
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ inch piece cinnamon bark
2 dried red chillies (optional)
3 cloves
2 bay leaves
5-6 neem (limdo) leaves
3-4 tomatoes or 200g chopped canned tomatoes
1 teaspoon minced ginger
2 green chillies (optional)
1 teaspoon cumin coriander powder
1 teaspoon turmeric
5-7g jaggery or 2 teaspoons brown sugar
Salt to taste
Coriander leaves to garnish

Method

  1. Wash the mung beans thoroughly and pressure cook in 500ml of water until soft but have retained their shape.
  2. Once cooked, set aside retaining the water.
  3. Finely chop the tomatoes if you’re using fresh.
  4. Minced ginger.
  5. Heat up a non-stick pan, add ghee or olive oil along with mustard seeds, cumin seeds, cloves, cinnamon bark, red or green chillies* and bay leaves. (Add the chillies according to require spice levels, for a mild/medium taste, use red chillies in tempering).
  6. Allow these to become aromatic on a low-medium heat then add the asafoetida.
  7. Add the tomatoes; fresh or canned and stir.
  8. Allow the sauce to simmer slightly then add the minced ginger, neem leaves, salt, jaggery (or sugar), cumin coriander powder, and turmeric.
  9. Stir well and simmer for a few minutes then add all the mung beans with its water to the sauce.
  10. Stir well and simmer at a medium heat for 20 minutes or until the sauce thickens slightly. Stir at regular intervals.
  11. Turn off the heat and garnish with coriander leaves.
  12. Serve with basmati rice, rotli, veggie side dish or salad.

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Mung Beans

Best Wishes,

Krishna

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