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Suggest a better descriptionYou will need a medium-sized saucepan, and a large deep skillet or saucepan. To cook split mung beans, rinse off with cold water and then place in a saucepan with four cups of water, turmeric, bay leaf, and cinnamon. Bring to a boil, then simmer until tender, approximately 20 to 25 minutes. Stir in salt. Serve hot, with a stack of chapatis. To make Dal Fry: In another large skillet or saucepan, heat the oil over high heat. Toss in the garlic and onion and cook for 2 minutes. Add the chopped tomatoes and cook for one minute longer, stirring the entire time. Now pour in the cooked mung dal and stir (watch out for spattering as the dal first hits the oil). Cook the dal for 2 to 3 minutes, or if the dal was cold or at room temperature, cook until hot. Serve immediately in individual bowls or in one large bowl. Yield: approximately 3 cups. Recipe By : BAKERS DOZEN (ALFORD AND DUGUID) SHOW #BD1A27 Posted to EAT-L Digest 5 November 96 Date: Wed, 6 Nov 1996 20:33:58 -0600 From: Jackie Bordelon
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Serving Size: 1 Serving (495g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 102 | ||
Calories from Fat: 84 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 17.1mg | 1 % | |
Potassium 83.2mg | 2 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.9g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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