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Ingredientes
- 1 c. Coriander
- 1 c. Dry red chilies
- 1/4 c. Turmeric
- 1 tsp Black pepper
- 1 tsp Cumin
- 1 tsp Mustard seeds
- 2 tsp Bengal gram dhal
- 1 tsp Black gram dhal
- 1 tsp Green gram dhal
- 1 tsp Fenugreek
Direcciones
- Dry the spices, grind to a pwdr; bottle in airtight containers. Use 2 tsp to every 200 g or possibly 1/2 lb vegetables.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 234g | |
| Calories 430 | |
| Calories from Fat 159 | 37% |
| Total Fat 19.02g | 24% |
| Saturated Fat 1.84g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 54mg | 2% |
| Potassium 2208mg | 63% |
| Total Carbs 79.49g | 21% |
| Dietary Fiber 43.6g | 145% |
| Sugars 7.07g | 5% |
| Protein 17.1g | 27% |
