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

How to Make Moong Subzi

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