This constitutes the liquid part of any complete Gujarati meal. High in protein content. Mug, મગ, can be substituted for any other whole or split lentils, such as adad (અડદ), masoor (મસૂર), or black eyed beans (ચોળા) At home I would serve this with the main meal and the leftover would be eaten mixed with rice (ભાત). Roasted papad always accompanies mug. The gujarati term for this type of dish is Kathod (કઠોળ).