Preparation:
Wash the moong and rajma.
Pressure cook the rajma and moong till done. (Approx. 4 whistles).
Drain and wash to cool.
Add all other ingredients and mix well.
If desired mix in 1/2 a cupful of beaten curd.
Or eat as it is with hot steamed rice or chappati.
Making time: 5 minutes (excluding pressure cooking and soaking)
Makes: 1 1/2 cups
Best in: Under nourishment, stomach ulcers and fatigue. |
