Gujarati mung bhaat recipe - mung bean and rice soup

Ingredients

• 2 tablespoons ghee (or oil)
• 240 g raw mung beans, washed
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 clove
• 1-inch piece cassia bark
• ¼ teaspoon asafoetida
• 2-4 curry leaves
• 1 tablepsoon concentrated tomato puree
• 750 ml hot water
• ½ teaspoon turmeric
• Pinch of bicarbonate of soda
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 2 teaspoons green chillies, minced
• 2 teaspoons salt, or to taste
• 1 teaspoon sugar
• Juice of half a lemon
• Around 500ml hot water to bring to a soup consistency
• Chopped coriander to garnish
• 1 onion, sliced into strips
• 2 tablespoons oil or ghee to fry the onions