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Moong 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


 

 

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