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Grains Greek Veg03 6 Servings

INGREDIENTS

12 oz Bengal beans, rinsed and
drained
4 oz Ghee
4 oz Cooking oil
1 Onion
2 Cloves garlic
2 T Fresh ginger
1 t Coriander seed
1 t Fenugreek seed
1 t Ground turmeric
1 t Ground cumin
1 t Chili powder
2 T Vinegar

INSTRUCTIONS

Wash the Bengal beans well in plenty of water, put into a saucepan  and
add just enough water to cover them. Bring to the boil, reduce  the
heat and cover the saucepan with a tight-fitting lid. Simmer  gently
until the beans are just starting to become tender adding more  water
if necessary.  Heat the ghee or cooking oil in a heavy saucepan. Peel
and finely  slice the onion, garlic and ginger and fry them until they
soften.  Then add the coriander and fenugreek seeds and continue to
cook for a  further 2-3 minutes. Add the turmeric, cumin and chili
powder. Stir  well for another minute.  Drain the water from the beans
and add the beans to the saucepan,  turning well to ensure they are
well coated with the spice mixture.  Pour on the vinegar and continue
to dry fry until the beans are  completely cooked through.  Per
serving: 346 Calories; 38g Fat (96% calories from fat); 1g  Protein; 3g
Carbohydrate; 48mg Cholesterol; 97mg Sodium  NOTES : Bengal beans =
Lentils.  Recipe by: Indian Cooking, Khalid Aziz  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 248
Calories From Fat: 182
Total Fat: 20.6g
Cholesterol: 0mg
Sodium: 285.9mg
Potassium: 266.2mg
Carbohydrates: 13g
Fiber: 4.8g
Sugar: 1.1g
Protein: 4.9g


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