- Serves
- 4
- Portion
- ≈230 g
- Time
- Soak 30 min · 30 min
- Texture
- Soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Light
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Kodo millet | ⅔ cup | 120 g | 600 g | |
| Moong dal, yellow split | ¼ cup, roasted | 50 g | 250 g | |
| Water | 3⅓ cups | 800 ml | 4000 ml | |
| Ghee (cow) | 4 tsp | 20 g | 100 g | |
| Black pepper | ½ tsp crushed | 1 g | 5 g | |
| Cumin (jeera) | ½ tsp | 2 g | 10 g | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Curry leaves | 8 | 1 g | 5 g | |
| Rock salt (sendha namak) | ¾ tsp | 3.5 g | 17.5 g |
Method
How to cook it
Step 1: Pressure-cook millet and moong with water 5 whistles.
Step 2: Mash.
Step 3: Temper ghee with pepper, cumin, ginger, curry leaves.
Step 4: Mix with salt; loosen.
Nutrition
Per serving, estimated
191kcal
Energy
5.6g
Protein
5.7g
Fat
27.6g
Carbohydrate
3.3g
Fibre
0.9g
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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