Ingredients Jump to Instructions ↓

  1. 1 Cup Sprouted Mung

  2. 6 tsp Besan (Gram flour)

  3. 2 1/2 tsp Wheat flower

  4. 1 cup Skim yogurt, sour or 2 cup sour butter milk

  5. 1inch Ginger chopped

  6. 1 Green chili, chopped

  7. 1 tsp Fresh lime juice

  8. 4-6 cups water

  9. 1 cup coriander leaves, finely chopped

  10. 2 tsp canola oil

  11. Spices:

  12. 2 tsp Salt or to taste

  13. 1 tsp Red chili powder

  14. 1/4 tsp Turmeric powder

  15. 1/4 tsp Cumin seeds

  16. 1/2 tsp mint powder, dry

  17. 1/2 tsp Amchur (dry mango powder)

  18. 1 small grain Hing (Asafoateda)

Instructions Jump to Ingredients ↑

  1. Add 1 cup water to butter milk. If you do not have butter milk, add yogurt in 2 cups water and mix well. Mix thoroughly gram flour and wheat flour.

  2. Place a deep skillet on medium heat and spray oil. When the oil becomes hot, add cumin seeds. When the cumin seeds pops up and become dark, add all the spices, green chili and ginger. Cook for 5 minutes. Add mung and lime juice and stir well. (You can adjust the quantity of lime juice and amchur powder according to your taste and the level of sourness of butter milk.)

  3. Transfer the solution of step 1 into the skillet, add more water to a desired consistency, and put over medium heat. Cook for 15-20 minutes, occasionally stir.

  4. Sprinkle coriander leaves.


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