Mug (mung Bean Curry)

Saucy Mug મગ
Saucy Mug મગ

Mug ઢીલા મગ

This constitutes the liquid part of any complete gujarati meal. High in protein.The gujarati term for this type of dish is kathod (કઠોળ).
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dish
Cuisine Gujarati, Indian
Servings 2 people


  • 1 cup whole mug મગ Can substitute with any other whole lentils or any split lentils either on their own or mixed. Adad tends to be sticky , so always add a few tablespoons of channa daal with whole adad. If using a mixture of split daals, use less of adad daal.


  • 2 tbsp Vegetable oil
  • 2 cloves
  • 1 small stick cinammon
  • 3-4 corns black pepper
  • 1 tsp Mustard seeds
  • pinch asafoetida powder

Main Sauce

  • 2 medium onions Finely chopped
  • 2 cloves garlic Finely chopped
  • 3 whole Green chillies Ground to paste
  • 2 cm piece fresh ginger Ground to paste
  • Half cup pulped tomatoes Fresh or tinnned. Final consistency of dish will depend on the type of tomatoes added, chopped or puree.
  • 1 tsp garam masala You can alter taste of the lentils by changing the type of masala used. Also the type of lentil will dictate the masal
  • 1 tsp jaggery ગોળ or brown sugar
  • 1 piece dried kokum
  • 2 tsp Salt Or to taste
  • 1 tbsp fresh chopped coriander To garnish


  • Wash daal or lentils until water is clear. Then soak in clean water for at least 2 hours. Whole adad will require soaking overnight.
  • Cook in double the water, always using fresh water. In a pressure-cooker, it will take about 10 minutes, otherwise around 30-40 minutes. Cook until the lentils can be squashed between two fingers. At this stage I add salt to split lentils and not the whole lentils.
  • Starting with the vaghaar, heat the oil in a large heavy based pan.
  • Next add the vaghaar ingredients in the order listed, but leaving the asafoetida. Once the seeds start spluterring, add the asafoetida.
  • Quickly add the garlic and onions.
  • Fry for a few minutes until the onions are translucent and start to brown. Avoid burning ingredients as the burnt taste will come through to the finished dish.
  • Add the chili and ginger pastes.
  • Add the tomatoes and stir until a film of oil starts to surface.
  • Add the jaggery and kokum and stir further.
  • Now add the cooked lentil or daals.
  • Also add salt and water according to taste. Stir thoroughly and simmer on low heat for at least 10 minutes. This will enhance the spicy taste.
  • Sprinkle fresh coriander before serving.
  • Serve with rice and/or rotlis.


Mug (મગ) can be substituted for any other whole or split lentils, such as adad (અડદ), masoor (મસૂર), or black eyed beans (ચોળા).
Usually I would serve this with the main meal and the leftover would be eaten mixed with rice (ભાત). Roasted papad always accompanies mug. This dish is only a part of a full gujarati meal. The complete meal provides all the necessary nutrients in the vegetarian diet.

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