- Serves
- 4
- Portion
- 200 ml
- Time
- 20 min
- Texture
- Smooth
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Moringa leaves | 1½ cups leaves | 60 g | 300 g | |
| Moong dal, yellow split | 2 tbsp | 30 g | 150 g | |
| Water | 3⅓ cups | 800 ml | 4000 ml | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Cumin (jeera) | ¼ tsp | 1 g | 5 g | |
| Black pepper | ¼ tsp | 0.5 g | 2.5 g | |
| Ghee (cow) | 1½ tsp | 8 g | 40 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Lemon juice | 2 tsp | 10 ml | 50 ml |
Method
How to cook it
Step 1: Cook moong with water 3 whistles.
Step 2: Add moringa leaves and ginger; simmer 4 minutes.
Step 3: Blend; temper cumin and pepper in ghee.
Step 4: Season; lemon off heat.
Nutrition
Per serving, estimated
56kcal
Energy
3.3g
Protein
2.4g
Fat
6.2g
Carbohydrate
1.1g
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.
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