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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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