1. No category

HORSEGRAM SOUP
Calories - 100Kcals
Ingredients
Horse gram- 2 cups
Garlic Chopped - 2 tsp
Cumin Seeds- 1 tsp
Serves - 4 no
Tomatoes Chopped - 2
Dry chillies- 3 no
Coriander Leaves - Few
Ginger Chopped-2 tsp
Dhania Seeds- 1 tsp
Salt - to taste
Method
 Clean and wash the soaked horsegram.
 Combine horsegram, tomatoes, ginger and salt in a pressure cooker and pressure cook for 4 whistles or till the gram is
cooked.
 Allow the steam to escape before opening the lid.
 In a tava, dry roast red chillies, coriander seeds, cumin seeds and garlic. Blend in a mixer along with 2 tbsp cooked
gram to a coarse mixture.
 Transfer in a deep pan, add to the cooked gram kept separately along with the water and bring to boil and garnish with
coriander leaves and serve.
STEAMED SPROUTS
Calorie: 75 Kcals/serving
Serves: 4 Person
INGREDIENTS:Moong sprouts-100gms
mustard seeds-1/2 teaspoon
cumin seeds-1/2 teaspoon
Asafoetida- a pinch
onion -1 finely chopped
green chilli-1 finely chopped
Ginger-1 tsp of grated
lemon- juice 1 tsp
turmeric powder-1/4 teaspoon
Coriander powder -1/2 tsp
salt to taste
oil for cooking-1tsp
Method
 Heat oil in a pan on medium heat, add mustard seeds, cumin seeds and allow it to crackle, add asafoetida and stir for a few
seconds. To this, add chopped onion, green chillies, ginger, garlic and sauté until the onions turn translucent.
 Add the Steamed moong sprouts, along with dry spices, salt to taste.
 Stir fry to combine all the ingredients well.
 Garnish the Moong Sprouts with chopped coriander leaves and serve.
KOSAMBARI
Calories – 80Kcals
Serves – 4 no
Ingredients
Yellow Split Moong (soaked). -100 grams
Chopped Cucumber - 1 medium
Grated Carrot- 2 medium No
Chopped Coriander- 1 tablespoon
Lemon Juice – 1 teaspoon
Grated Ginger- 1/2 teaspoon
Salt to taste
For Tempering
Oil - 1 tsp
Mustard Seeds - 1/2 teaspoon Green Chilies- 2 chopped
Asafetida a pinch
Method
 Place drained beans, cucumber, carrot, coriander, ginger, lemon juice and salt in a bowl.

Mix well and set aside.
 Heat oil in pan, add the mustard seeds and allow the seeds to pop. Add green chilies, and fry for a few seconds.
 Add asafetida and remove from the heat.
 Add this seasoning to the drained mixture, mix well and serve.