A thin green gram hot liquid akin to rasam, but not so spicy a specialty of the Jains
- Sabut moong (whole green gram) – 1 cup
- Water – 5 cups
- Table salt – to taste
- Fresh ginger, peeled – ½ inch piece
- Green chiles, stemmed – 2 no
- Pure ghee – 2 tablespoons
- Asafoetida – a large pinch
- Mustard seeds – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Cloves – 3-4 no
- Cinnamon stick – 1 inch
- Curry leaves – 5-6 no
- Coriander powder – 1 tablespoon
- Ground turmeric – ½ teaspoon
- Plain yogurt – 1 teaspoon
- Grated jaggery – 1 teaspoon
- Lemon juice – 2 teaspoons
- Finely chopped fresh cilantro leaves – 1 tablespoon
- Wash moong and soak in 2 cups of water for about ½ hour. Drain.
- Place the drained moong in a pressure pan add the water and ½ teaspoon salt and place it on high heat. Once the mixture comes to a boil, lower the heat to medium and cook for 20 to 25 minutes or till the moong is soft.
- Place the ginger and green chiles in a mixer jar and grind to a fine paste with ½ teaspoon water. Transfer into a small bowl, add 1 tablespoon of water and mix.
- Once the pressure is completely reduced open the pan and strain the cooked moong. Use the stock for this recipe and set aside the moong to use in another dish.
- Place a non stick deep pan on medium heat. Pour in the ghee and when small bubbles appear at the bottom of the pan, add asafetida, mustard seeds, cumin seeds, cloves cinnamon, curry leaves, diluted ginger-green chile paste, coriander powder and the remaining salt.
- When the seeds splutter, add the moong stock and stir. Add turmeric and stir again. When the mixture begins to boil add the yogurt and mix.
- Add jaggery and mix. Let the mixture simmer for 2 to 3 minutes.
- Just before serving add the lemon juice and cilantro leaves.
- Serve hot.