INGREDIENTS
- ¾ teacup moong
- 2 tablespoons finely chopped paneer
- 1 teaspoon cumin seeds
- 1 tablespoon mustard seeds
- ¼ teaspoon asafoetida
- 1 teaspoon lemon juice
- 2 pinches sugar
- ¼ teaspoon pepper powder
- 2 tablespoons ghee salt to taste
- METHOD
- 1. Soak the moong for a few hours. Add 6 cups of water and cook in a pressure cooker.
- 2. Blend the cooked moong in a blender. Strain.
- 3. Heat the ghee and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida and moong liquid.
- 4. Add the lemon juice, sugar, salt and pepper and boil for 2 minutes.
- 5. Add the paneer and cook for 2 minutes.
