- Serves
- 4
- Portion
- 1 katori (≈180 g)
- Time
- Cook 30 min
- Texture
- Soft
- Season
- MonsoonJuly
- Dosha
- Vata
- Pitta
- Kapha
Tridoshic; digestive
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Moong dal, yellow split | ¾ cup | 150 g | 750 g | |
| Water | 3⅓ cups | 800 ml | 4000 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) | 2 pinches | 0.4 g | 2 g | |
| Ginger, fresh | 1 tbsp grated | 15 g | 75 g | |
| Dry ginger (saunth) | ½ tsp dry ginger | 1 g | 5 g | |
| Black pepper | ¼ tsp | 0.5 g | 2.5 g | |
| Lemon juice | 2 tsp | 10 ml | 50 ml |
Method
How to cook it
Step 1: Pressure-cook moong with water and turmeric — 3 whistles; whisk.
Step 2: Tadka: ghee, cumin, hing, fresh ginger; off heat add saunth and pepper.
Step 3: Pour into dal; add salt; simmer 3 minutes.
Step 4: Finish with lemon.
Nutrition
Per serving, estimated
168kcal
Energy
9.2g
Protein
4.4g
Fat
22.5g
Carbohydrate
3.8g
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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