Volume II · 13.01

Level 4 Moong–Rice Purée

Name: Level 4 Moong–Rice Purée
Yield: 4 servings
Ingredients: Rice, white basmati (raw) — ⅓ cup + 1 tbsp (80 g); Moong dal, yellow split — ⅓ cup + 1 tbsp (80 g); Water — 3¾ cups (900 ml); Turmeric powder — ⅛ tsp (0.5 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ¼ tsp powder (1 g); Rock salt (sendha namak) — ½ tsp (3 g); Skimmed milk powder — 2 tbsp (protein boost) (20 g)

Soft & Recovery Kitchen (IDDSI-Adapted)Recovery

Serves: 4
Portion: 200 g
Time: 35 min
Texture: IDDSI 4 · pureed
Season: All year
Dosha: Vata
Pitta
Kapha
Tridoshic

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Rice, white basmati (raw)	⅓ cup + 1 tbsp	80 g	400 g
Moong dal, yellow split	⅓ cup + 1 tbsp	80 g	400 g
Water	3¾ cups	900 ml	4500 ml
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	¼ tsp powder	1 g	5 g
Rock salt (sendha namak)	½ tsp	3 g	15 g
Skimmed milk powder	2 tbsp (protein boost)	20 g	100 g

Method

How to cook it

Step 1: Cook rice and moong very soft (6 whistles).
Step 2: Blend with ghee, cumin, salt and milk powder until completely smooth.
Step 3: Adjust with hot water until it holds its shape on a spoon and falls off when tilted.
Step 4: Fork test: no lumps; no separate thin liquid.