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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 2 tsp mustard seeds
- 1 sm handful curry leaf, (optional)
- 1 tsp urad dhal, (skinned and split black lentils), (optional)
- 1 tsp chili pwdr
- 4 Tbsp. white wine vinegar
- 2 med lemon, washed, deseeded, and, minced
Direcciones
- Fry the mustard seeds in the warm oil. As they begin to pop add in the curry leaves and urad dhal. Lower the heat and add in the chilli pwdr; cook till brown, then add in the vinegar. Stir in the lemon, remove from the heat and leave to cold.
- Can be stored in the fridge for a week.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 8 servings | |
| Calories 38 | |
| Calories from Fat 32 | 84% |
| Total Fat 3.69g | 5% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 25mg | 1% |
| Total Carbs 1.2g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.27g | 0% |
| Protein 0.33g | 1% |
