Gujarati mung bean and rice soup

Darling Em sent me a link to this recipe, and it looked so delish that I had to give is a try. I've bookmarked several other recipes from this site - looks like good vegan fare.

The original recipe called for cassia bark (with cinnamon stick as an acceptable substitute) so I headed out to an Indian spice shop feeling mildly optimistic. No joy on that front, but I did score some fresh curry leaves. The hunt continues.

Gujarati mung bean and rice soup
adapted from this recipe

canola oil
1 onion, halved and sliced into rings
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1 clove
1-inch piece cinnamon stick
1/4 tsp asafoetida
4 curry leaves
1 tbsp tomato paste
750 ml water
1/2 tsp turmeric
pinch baking soda
3 cloves garlic, minced
1/2 inch ginger, minced
1/2 jalapeno pepper, minced
240 g dry mung beans, rinsed
freshly ground sea salt to taste
juice of half a lemon
handful cilantro, chopped
2 c cooked brown basmatic rice

Saute the onions in the pressure cooker and set aside. Heat a bit more oil, and add the mustard seeds, cumin seeds, asafoetida, curry leaves, clove and cinnamon. Saute until the mustard seeds start to pop. Stir in the tomato paste and cook for a bit, then add the water, baking soda, garlic, ginger, jalapeno and turmeric. Bring to a boil before tossing in the mung beans. Stir, put on the lid, and cook on medium heat for around 10-12 minutes (still a noob on the pressure cooker front, so you're a bit on your own here). Once the pressure cooker has cooled and the steam has escaped, open the lid. Add some more water to bring it to the desired consistency, then add the onions, lemon juice and salt/adjust seasonings to taste. Bring back to a boil and cook for a few more minutes, then stir in the cilantro and cooked rice. Final tweaking of tastes and ta-da it's done.