- Serves
- 4
- Portion
- ≈250 g
- Time
- Soak 6 h · 45 min
- Texture
- Soft
- Season
- Winter
- Dosha
- Vata
- Pitta
- Kapha
Warming
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Pearl millet (bajra) flour | ½ cup whole bajra, soaked & crushed | 100 g | 500 g | |
| Moong, whole green | ⅓ cup, soaked | 60 g | 300 g | |
| Water | 3¾ cups | 900 ml | 4500 ml | |
| Ghee (cow) | 4 tsp | 20 g | 100 g | |
| Cumin (jeera) | ½ tsp | 2 g | 10 g | |
| Asafoetida (hing) | pinch | 0.3 g | 1.5 g | |
| Ginger, fresh | 2 tsp | 10 g | 50 g | |
| Rock salt (sendha namak) | ¾ tsp | 4 g | 20 g |
Method
How to cook it
Step 1: Pound soaked bajra lightly to crack it.
Step 2: Pressure-cook with moong, water and salt 8 whistles + 10 minutes low.
Step 3: Temper ghee with cumin, hing, ginger; mix in.
Step 4: Serve with extra ghee and kadhi.
Nutrition
Per serving, estimated
188kcal
Energy
6.3g
Protein
6.6g
Fat
23.2g
Carbohydrate
5.3g
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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