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Gujarati mug

Gujarati mug

Mug/green grams/mung beans whatever you would like to call them, is a Monday staple in the Doolabh house hold. Before you get all excited and think that I make mug every Monday, relax.  Doolabh household is referring to my in laws place. They( My in laws & Himal)  have mug on most Mondays and that is what gets packed for Himal's lunch box the following day. You must be wondering why I am not included in the Monday mug equation.  I work late on Monday nights and I am not home for dinner. Since Himal already eats mug once a week, I very rarely make mug even though I do like it. 

With all this mug talk, Here is a Gujarati mug recipe. I like my mug with a lot of tomato and soupy/runny. Not the thick gluggy type. And NO SUGAR whatsoever! you are free to add sugar or jaggery depending on your personal preference . 

Mug with rotli

Mug with rotli


  • 1 cup whole mug/green grams/mung bean
  • 3-4 cups water to soak and boil the mug
  • 2 medium-large tomatoes - diced into small cubes
  • 2 tablespoon finely chopped coriander for garnishing
  • 3/4 inch freshly grated ginger
  • green chilli paste to taste
  • salt to taste
  • 1/2 teaspoon turmeric

For tempering

  • 2 tbsp oil
  • 1/2 tsp mustard seed/rai
  • 1 tsp cumin seeds/jeera
  • 1 large bay leaf
  • 1/2 inch cinamon stick
  • 2-3 pieces of cloves


  1. Soak the whole mug/green grams in 2-3 cups of water over night or for 7-8 hours.
  2. Pressure cook the mug with 1 1/2 -2 cups of water and salt for 2 whistles on a medium-high flame.
  3. Let the pressure cooker cool down and only open it once the pressure has been released.
  4. In the mean time, heat the oil in a pot.
  5. Once the oil in hot, add the mustard seeds ( they should crackle), followed by cumin seeds, bay leaf, cinnamon stick and cloves. Ensure not to burn the spices.
  6. Add the ginger,green chilli paste and turmeric along with the tomatoes into the oil. You can add some salt at this stage. 
  7. Let the tomatoes cook for about 5-8 minutes until oil leaves the side of the pot.
  8. Once the tomatoes are cooked, add in the boiled green grams, water and salt if needed.
  9. Simmer the mug on a slow flame for about 30-45 minutes.
  10. Garnish with coriander leaves.
  11. Serve hot with rotlis or rice.


  1. If you want the mug to stay whole, pressure cook for only 1 whistle and if you want them more mushy then try 3 whistles. I have chosen the in between.
  2. Simmering the mug is mandatory, it brings out all the flavors from the spices. 
  3. I tend to simmer mine for very long and when they get gluggy, I add more water and let them simmer again. 
  4. I feel like the mug tastes very bland when not simmered long enough.
  5. The amount of water added to the mug depends on your personal preference
  6. A squeeze of lemon at the end adds just the right amount of tang. 
  7. For those busy on the go people, you can boil a large quantity of mug. Divide it into small portions and freeze it. When you are in a rush, take out a portion at a time and all you have to do is make the gravy. This is obviously not the freshest way but it will save you time if you have a hectic schedule.
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