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Add a photoIts colourful, its attractive, hits your palate with the right spiced up flavours and above all, simply delicious with rice.
Ingredientes
- 120g (a handful) long beans/kacang panjang - cut into 1 inch length
- 1 can (about 300g) chickpeas -drain out the water.
- 1/2 inch ginger - chopped
- 3 garlic - chopped
- 3 shallots - sliced thinly
- 1 red chilli - sliced thinly
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/4 tsp garam masala (optional or add all spice powder)
- 1 tsp coriander powder
- 1 tsp turmeric/kunyit powder
- 1/2 tbsp lemon juice
- 2 tbsp oil
- Salt for taste
Direcciones
- When oil is heated, sauté shallots, ginger, garlic and red chilli.
- Add mustard seeds, cumin seeds, garam masala, coriander and turmeric powder.
- Stir and add in long beans.
- Stir again and pour about 3-4 tbsp water inside.
- Cover and cook to soften beans.
- Remove cover, add chickpeas, lemon juice and salt to taste.
- Stir again and dish out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 4 servings | |
| Calories 77 | |
| Calories from Fat 65 | 84% |
| Total Fat 7.34g | 9% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 77mg | 2% |
| Total Carbs 2.87g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.59g | 0% |
| Protein 0.72g | 1% |
