Jainworld
Jain World
Sub-Categories of  PARYUSHAN TIME RECIPES
Amchoor
Atte Ka Seera
Choonbadi
  Ghatte Ka Saag - Curry
  Goondh Ki Raab
  Khakhras
  Lapsee
  Lemta Or Patolia
  Methi Papad Sabzi
  Mogar -Skinned Split Gram ki Sabzi
  Moong Subzi
  Mung Pani
  Papad Choori
  Parodhi
  Pathod with Variations
  Soonth

MUNG PANI

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