| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Maharashtrian | Food networ, Food5, New | 4 | Servings |
INGREDIENTS
| 280 | g | Split mung beans, moong |
| dal | ||
| 600 | Water | |
| 3 | T | Sunflower oil |
| 1 | t | Black mustard seeds |
| 1 | Pinch asafoetida | |
| 1 | t | Turmeric |
| 1 | t | Cumin seeds |
| 10 | Curry leaves | |
| 4 | Green chillies, sliced just | |
| enough | ||
| to reveal seeds | ||
| 150 | g | Tomatoes, chopped |
| 6 | T | Coriander leaves, chopped |
| Salt |
INSTRUCTIONS
Bring the lentils to the boil in the water and simmer until soft and mushy. Heat the oil in a small pan. Add the mustard seeds. When they pop quickly add the asafoetida, turmeric, cumin, curry leaves and chillies. Fry for a minute and add the cooked lentils. Bring to the boil. Add the tomatoes and coriander and salt and turn off the heat. Keep covered. Serve hot with plain boiled rice. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 103
Total Fat: 11.8g
Cholesterol: 0mg
Sodium: 130mg
Potassium: 188.8mg
Carbohydrates: 6.2g
Fiber: 3.7g
Sugar: <1g
Protein: 1.4g