Undhiyu, a seasonal Gujarati specialty is generally made in the winter months. That's where the dish derives it's name, overturned meaning Undhu/उन्धू /ઊંધું in Gujarati
As soon as winter sets in, the vegetable sellers in Gujarati dominated areas of Mumbai will stockup on the various vegetables that are needed for this wonderful dish
Mung bean soup is often referred to as “mug nu osaman” in Gujarati. Val ni Dahl (split Val Dall). Osaman is the water/stock remaining when boiled mung are drained
