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:
- Wash, pressure cook gram till very soft and mushy in 1 cup water. Will require approx. 5 whistles.
- Remove and mash coarsely with back of spoon.
- Heat ghee in a pan, add seeds to splutter.
- Add asafoetida, cooked moong and all other ingredients.
- Bring to a boil, simmer for 2 mins.
- Serve hot.
Making time: 10 minutes (excluding pressure cooking time)
Makes: 3 servings
Shelflife: Best fresh, but can be refrigerated and reused
Moong Dishes's Index
