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Ingredientes
- 1 c. Yellow split mung beans
- 2/3 c. Finely chopepd onions
- 1 Tbsp. Grated ginger
- 2 tsp Chopped garlic
- 1/3 tsp Turmeric
- 3 med Potatoes, peeled, quartered
- 1/3 sm Head cauliflower cut into florets
- 1 tsp Salt
- 12 Tbsp. Ghee
- 1 tsp Cumin seeds
- 2 x Green chilies, seeded. shred
- 1/2 tsp Red pepper
- 2 tsp Lemon juice
- 2 Tbsp. Minced coriander leaves
Direcciones
- Wash mung beans. Put in a deep pot with onions, ginger, garlic, turmeric & 3 c. water. Bring to a boil & simmer for 15 min.
- Add in potatoes, cauliflower, salt & another 2 c. water. Cook for 15 min.
- Heat ghee over high heat, when very warm, add in cumin seeds & fry until they turn dark brown. Add in chilies & red pepper & stir briefly. Pour contents into the stew. Add in lemon juice & coriander leaves. Mix well. Serve with plain cooked rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 6 servings | |
| Calories 301 | |
| Calories from Fat 233 | 77% |
| Total Fat 25.96g | 32% |
| Saturated Fat 15.91g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 397mg | 17% |
| Potassium 432mg | 12% |
| Total Carbs 17.04g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.4g | 1% |
| Protein 2.37g | 4% |
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