- Serves
- 4
- Portion
- 1 katori (≈180 g)
- Time
- Cook 30 min
- Texture
- Soft
- Season
- WinterDecember
- Dosha
- Vata
- Pitta
- Kapha
Balancing; gently laxative
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Moong dal, yellow split | ¾ cup | 150 g | 750 g | |
| Bathua (chenopodium) leaves | 1½ cups packed, chopped | 150 g | 750 g | |
| Water | 3½ cups | 850 ml | 4250 ml | |
| Turmeric powder | ¼ tsp | 1 g | 5 g | |
| Rock salt (sendha namak) | ¾ tsp | 4 g | 20 g | |
| Ghee (cow) | 1 tbsp | 15 g | 75 g | |
| Cumin (jeera) | ½ tsp | 2 g | 10 g | |
| Asafoetida (hing) | 1 pinch | 0.3 g | 1.5 g | |
| Ginger, fresh | 2 tsp | 10 g | 50 g | |
| Kashmiri chilli powder (mild) | pinch | 0.5 g | 2.5 g | |
| Lemon juice | 2 tsp | 10 ml | 50 ml |
Method
How to cook it
Step 1: Pressure-cook moong, chopped bathua, water and turmeric — 3 whistles.
Step 2: Whisk smooth.
Step 3: Tadka: ghee, cumin, hing, ginger; chilli off heat.
Step 4: Pour in; add salt; simmer 3 minutes; lemon to finish.
Nutrition
Per serving, estimated
178kcal
Energy
10.5g
Protein
4.5g
Fat
23.2g
Carbohydrate
4g
Fibre
1g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Variations & further ideas
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