- Serves
- 4
- Portion
- ≈280 g
- Time
- Soak 30 min · 30 min
- Texture
- Soft
- Season
- Spring–summerMonsoon
- Dosha
- Vata
- Pitta
- Kapha
Kapha-reducing
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Foxtail millet (kangni) | ½ cup | 100 g | 500 g | |
| Moong dal, yellow split | ⅓ cup + 1 tbsp | 80 g | 400 g | |
| Bottle gourd (lauki) | ¾ cup | 100 g | 500 g | |
| Water | 3¾ cups | 900 ml | 4500 ml | |
| Ghee (cow) | 1 tbsp | 15 g | 75 g | |
| Cumin (jeera) | ½ tsp | 2 g | 10 g | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Turmeric powder | ⅛ tsp | 0.5 g | 2.5 g | |
| Black pepper | ¼ tsp | 0.5 g | 2.5 g | |
| Rock salt (sendha namak) | ¾ tsp | 4 g | 20 g |
Method
How to cook it
Step 1: Soak millet; wash moong.
Step 2: Temper and add lauki; add grains, water, spices.
Step 3: Pressure-cook 5 whistles; rest 10 minutes.
Step 4: Loosen; serve with ghee.
Nutrition
Per serving, estimated
192kcal
Energy
8.1g
Protein
5.2g
Fat
27.7g
Carbohydrate
4.2g
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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Vol II · 6.01Rice, Khichdi & Millets
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View recipe →Also good this season
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Vol I · Mar 2March
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Vol I · Mar 4March
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