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Ingredientes
- 280 gm Split mung beans, (moong dal)
- 600 ml Water
- 3 Tbsp. Sunflower oil
- 1 tsp Black mustard seeds
- 1 lrg Healthy pinch asafoetida
- 1 tsp Turmeric
- 1 tsp Cumin seeds
- 10 x Curry leaves
- 4 x Green chillies, sliced just sufficient to reveal seeds
- 150 gm Tomatoes, minced
- 6 Tbsp. Coriander leaves, minced Salt
Direcciones
- Bring the lentils to the boil in the water and simmer till soft and mushy.
- Heat the oil in a small pan. Add in the mustard seeds. When they pop quickly add in the asafoetida, turmeric, cumin, curry leaves and chillies. Fry for a minute and add in the cooked lentils.
- Bring to the boil. Add in the tomatoes and coriander and salt and turn off the heat. Keep covered.
- Serve warm with plain boiled rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 140 | |
| Calories from Fat 106 | 76% |
| Total Fat 12.08g | 15% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 316mg | 9% |
| Total Carbs 9.45g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.66g | 2% |
| Protein 2.23g | 4% |
