Mung Pani

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

    • Nutritive value per cup

    • Protein
    • 24.8gms
    • Fat
    • 6.86gms
    • Minerals
    • 4.08gms
    • Fiber
    • 4.69gms
    • Carbohydrates
    • 63.0gms
    • Energy
    • 412.89kcal