Ingredients:

• 1/2 cup – moong
• 1 tbsp – Ghee
• 1/4 tsp- cumin and Mustard Seeds
• 2-3 pinches Asafoetida
• 3/4 tsp – chilli powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Dhania (coriander seed) powder
• 3-4 pinches citric acid or Lemon to taste
• Salt to taste

Method:

1. Pressure cook moong up to 4-5 whistles.
2. Drain and keep aside.
3. Save the nutritious water to make stock.
4. Heat ghee in a heavy pan, add seeds, allow to splutter.
5. Add asafoetida, chillies and 1/4 cup water.
6. Add moong and all other ingredients.
7. Allow to simmer for 3-4 mins, covered.
8. Serve hot with chapati, paratha or rice.

Recipe courtesy of Saroj Kering