Ingredients :
1/2 cup green gram whole
2 pinches citric acid or 1/2 tsp. lemon juice
1/4 tsp. turmeric powder
2 pinches asafoetida
Salt to taste
1 tsp. ghee
1/4 tsp. cumin seeds
3 cups water
METHOD :
1.
Wash, pressure cook gram till very soft and mushy in 1 cup
water. Will require
approx. 5 whistles.
2.
Remove and mash coarsely with back of spoon.
3.
Heat ghee in a pan, add seeds to splutter.
4.
Add asafoetida, cooked moong and all other ingredients.
5.
Bring to a boil, simmer for 2 mins.
6.
Serve hot.
Making time: 10 minutes
(excluding pressure cooking time)
Makes: 3 servings
Shelflife: Best fresh, but can be refrigerated and reused
|
Nutritional value |
|
Protein |
24.8gms |
|
Fat |
6.86gms |
|
Minerals |
4.08gms |
|
Fiber |
4.69gms |
|
Carbohydrate |
63.0gms |
|
Energy |
412.89kcal |
