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Ingredientes
- 1 cup dried whole mung beans (3 cups cooked)
- 1/2 teaspoon turmeric
- 1 1/2 cups fresh mustard greens, trimmed and coarsely chopped
- 2 teaspoons sea salt
- 1 1/2 tablespoons olive oil
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon kalonji (nigella or black onion) seeds (optional)
- 1/2 teaspoon fennel seeds
- 2 dried whole red chilies, broken into pieces
- 2 to 3 fresh green chilies, seeded and finely chopped
- 1/2 teaspoon cayenne
- pinch of asafetida
View Full Recipe at Food and Spice
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 473g | |
| Calories 1010 | |
| Calories from Fat 218 | 22% |
| Total Fat 24.91g | 31% |
| Saturated Fat 3.71g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4718mg | 197% |
| Potassium 3482mg | 99% |
| Total Carbs 151.26g | 40% |
| Dietary Fiber 40.1g | 134% |
| Sugars 22.85g | 15% |
| Protein 56.01g | 90% |
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