- Serves
- 4
- Portion
- 200 ml
- Time
- Soak 8 h · 45 min
- Texture
- IDDSI 1 · thin soup
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Heating; reduces Kapha & Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Horse gram (kulthi) | ⅓ cup + 1 tbsp, soaked overnight | 80 g | 400 g | |
| Water | 4½ cups | 1100 ml | 5500 ml | |
| Ghee (cow) | 2 tsp | 10 g | 50 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 | |
| Black pepper | ½ tsp | 1 g | 5 g | |
| Tomato | ½ (optional) | 60 g | 300 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Coriander leaves | 1 tbsp | 5 g | 25 g |
Method
How to cook it
Step 1: Pressure-cook soaked horse gram with water 7–8 whistles until soft.
Step 2: Strain the liquid (yusha); mash a spoonful of the gram back in for body.
Step 3: Temper ghee, cumin, hing, ginger and tomato; add pepper.
Step 4: Pour in yusha with salt; simmer 5 minutes; add coriander.
Nutrition
Per serving, estimated
94kcal
Energy
4.7g
Protein
2.7g
Fat
12.9g
Carbohydrate
2.1g
Fibre
0.8g
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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