| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian | 6 | Servings |
INGREDIENTS
| 1/2 | kg | Beans |
| 1/2 | t | Turmeric |
| Salt, to taste | ||
| For Usili- | ||
| 1 | c | Toor dal, cleaned and |
| soaked for 1/2 hour | ||
| 3 | Red chiles | |
| 4 | Green chiles | |
| Sprig curry leaves, a few | ||
| 1/4 | t | Asafoetida |
| 1 | T | Coconut oil |
| For Seasoning- | ||
| 1 | t | Black mustard seeds |
| 1 | t | Black gram dal |
| 2 | Red chiles, broken | |
| 1 | T | Coconut oil |
INSTRUCTIONS
Heat oil and mustard seeds, black gram dal and red chilies. When brown, add beans (cut into 1/2 cm. pieces), salt and turmeric. Cook till done. If there is any excess water, remove it. Grind toor dal to a coarse paste adding green chilies, red chilies, curry leaves and asafoetida. Heat one tablespoon oil and add ground paste. Cook on a low fire till dry. Break up the dal with a fork and add the cooked vegetables. Cook on a low fire till dry. Serve hot. You can substitute cabbage for the beans. From: Southern Delights (Recipes To Remember from Palakkad) by Parwathy Akhileswaran Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 262.2mg
Potassium: 221.4mg
Carbohydrates: 12.5g
Fiber: 4.5g
Sugar: 1.5g
Protein: 4.4g