Makhana Mungfali Kadhi can be a great combination for rice while having a light and filling meal. It can be nutritious and calming for your gut with very few heated spices.

Makhana Mungfali Kadhi can be a great combination of rice while having a light and filling meal. It can be nutritious and calming for your gut with very few heated spices.

Servings: 4

Time required: 50 mins

Ingredients:

Makhana: 200 gms

Yogurt/Dahi: 200 gms

Besan/Gram flour: 50 gms

Sprouted Moong: 50 gms

Peanuts: 50 gms

Oil: 2 tbsp

Whole Kashmiri red chillies: 2 No.

Cumin powder: 1 tsp

Cumin/Jeera seeds: 1 tsp

Mustard seeds: 1 tsp

Coriander powder: 1 tsp

Green chillies: 3-4 pieces

Asafoetida/Hing: ½ tsp

Coriander: 20 gms

Ginger: 1 tsp

Salt: To Taste

Procedure:

1. Dry Roast Makhana for 5-7 minutes or until golden brown and crispy.
2. Sprout Moong overnight, then make a paste out of it by adding some water.
3. In a big bowl add your Yogurt, besan, Moong paste.
4. In a pan, heat oil and add Mustard seeds, cumin seeds and whole Kashmiri red chillies, ginger, Green chillies, Hung. Sauté.
5. Then add your peanuts and cook them until crispy.
6. Then on a really slow flame add your yogurt mixture, mix well.
7. Then add all the dry spices. 
8. Garnish with chopped coriander leaves.
9. Add Makhana 5 minutes before serving for optimum taste.
10. Serve Hot with rice.

Nutritional Analysis: (per serving)

Kcal (energy): 388.25 kCal

Carbohydrate: 45.35 gms

Protein: 16.24 gms

Iron: 3.4 mg

Cholesterol: 82.24 mg

Fat: 16.70 gms

Calcium: 171.76 mg

Zinc: 2.225 m