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 .
- 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
- 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
- Soak the whole mug/green grams in 2-3 cups of water over night or for 7-8 hours.
- Pressure cook the mug with 1 1/2 -2 cups of water and salt for 2 whistles on a medium-high flame.
- Let the pressure cooker cool down and only open it once the pressure has been released.
- In the mean time, heat the oil in a pot.
- 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.
- Add the ginger,green chilli paste and turmeric along with the tomatoes into the oil. You can add some salt at this stage.
- Let the tomatoes cook for about 5-8 minutes until oil leaves the side of the pot.
- Once the tomatoes are cooked, add in the boiled green grams, water and salt if needed.
- Simmer the mug on a slow flame for about 30-45 minutes.
- Garnish with coriander leaves.
- Serve hot with rotlis or rice.
- 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.
- Simmering the mug is mandatory, it brings out all the flavors from the spices.
- I tend to simmer mine for very long and when they get gluggy, I add more water and let them simmer again.
- I feel like the mug tastes very bland when not simmered long enough.
- The amount of water added to the mug depends on your personal preference
- A squeeze of lemon at the end adds just the right amount of tang.
- 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.