Muug (Mug Daal Lentil Soup)

Muug is full of protein - you can enjoy it as a soup alone or have it the Gujarati way - served with Roti, Rice and a Curry! It's yummy any way you have it and once you realize how easy it is to make, you'll quickly make it a staple on the menu. There are many different ways to make it and you may find your own varation, but this recipe is my grandmothers' and I love it!

Serves: 6

Ingredients:
Muug Daal (Dry) - pressured cooked until soft
Salt, to taste
Cumin/Coriander Powder (Dhana/Jeeru)
Turmeric (Haldar)

Shredded Ginger (Adu)

Juice of 1 lemon

Jaggery (Gaud) - optional

Tempering:
Cooking Oil
Mustard Seeds (Rye)
Dry Red Chili
Asofetida (Hing)
Curry Leaves (Limbdo)
Garlic (Lasan)
Red Chili Powder (Laal Marchu)

Preparation:
1. Transfer the pressure cooked Muug into another pot.
2. Add salt, cumin/coriander powder and turmeric.
3. In a "Vaghary" or separate small pot, warm some oil. Once warmed, add the mustard seeds and dry red chili. Once the mustard seeds start popping, add a pinch of asofetida. Add red chili powder, limbdo and chopped garlic also.
4. Transfer the items in #3 into the Muug.
5. Add shredded ginger.
6. Add the juice of 1/2-1 lemon, to taste
7. Some like it with jaggery and some don't. Add some if desired.

You are ready to eat, Yum-o!