- Serves
- 4
- Portion
- ≈110 g
- Time
- 25 min
- Texture
- Soft
- Season
- Winter
- Dosha
- Vata
- Pitta
- Kapha
Kapha-reducing
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Radish (mooli) | 2, grated, plus tender leaves | 300 g | 1500 g | |
| Moong dal, yellow split | ¼ cup, soaked 30 min | 50 g | 250 g | |
| Ghee (cow) | 2 tsp | 10 g | 50 g | |
| Carom (ajwain) | pinch | 0.5 g | 2.5 g | |
| Asafoetida (hing) | pinch | 0.2 g | 1 g | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Turmeric powder | ⅛ tsp | 0.5 g | 2.5 g | |
| Water | ⅓ cup | 80 ml | 400 ml | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Temper ajwain, hing and ginger.
Step 2: Add moong, turmeric and water; cover 6 minutes.
Step 3: Add radish and leaves; cover 8 minutes until dry and soft.
Step 4: Salt to finish.
Nutrition
Per serving, estimated
80kcal
Energy
3.6g
Protein
2.8g
Fat
10.1g
Carbohydrate
2.4g
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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