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Ingredientes
- 220g dried mung beans
- 1 medium tomato, chopped
- 1/2 tsp turmeric
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- Salt to taste
- Sugar to taste
- Handful fresh coriander, chopped
- 1 small pinch baking powder
- 1 tbsp sunflower oil
- 1 tsp mustard seeds
- 2 tsp cumin seeds
- 1/4 tsp asafoetida (optional)
- 5-6 fresh curry leaves
- 1 tbsp garlic, minced
- 2 medium hot chillies, minced
Direcciones
- Wash the mung beans and boil them in plenty of hot water with a pinch of baking powder until tender. If you have a pressure cooker that's about 6-7 whistles. Drain and set aside.
- In a large pan heat the oil and add the mustard seeds (wait for them to pop) then add the cumin seeds, asafoetida, curry leaves, garlic and chillies. Saute until aromatic.
- Add the tomatoes, turmeric and mung beans and cook for two minutes. Be careful not to
- mash it up too much as you stir.
- Add the salt, sugar, lemon juice and cinnamon powder and cook for a further two minutes.
- Throw in the
- chopped coriander, mix again and serve with hot, buttery chapattis and plain yogurt.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 383g | |
| Calories 971 | |
| Calories from Fat 161 | 17% |
| Total Fat 18.42g | 23% |
| Saturated Fat 2.37g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 363mg | 15% |
| Potassium 3192mg | 91% |
| Total Carbs 154.53g | 41% |
| Dietary Fiber 40.0g | 133% |
| Sugars 21.11g | 14% |
| Protein 55.77g | 89% |
