MOONG SUBZI

1/2 cup green gram whole
1 tbsp. ghee
1/4 tsp. cumin & mustard seeds
2-3 pinches asafoetida
3/4 tsp. chilli powder
1/4 tsp. turmeric powder
1/4 tsp. dhania (coriander seed) powder
3-4 pinches citric acid or lemon to taste
Salt to taste

1.      Pressure cook gram to 4-5 whistles.

2.      Drain and keep aside.

3.      Save the nutritious water for stock or above recipe.

4.      Heat ghee in a heavy pan, add seeds, allow to splutter.

5.      Add asafoetida, chillies and 1/4 cup water.

6.      Add moong and all other ingredients.

7.      Allow to simmer for 3-4 minutes, covered.

8.      Serve hot with chapati, paratha or rice.

Making time: 10 minutes (excluding pressure cooking time)
Makes: 3 servings
Shelflife: Best fresh, but can be refrigerated and reused.

Nutritional value
Protein	26.83gms
Fat	23.96gms
Minerals	4.71gms
Fiber	7.87gms
Carbohydrate	66.25gms
Energy	588.09kcal