Heat oil and mustard seeds, black gram dal and red chilies. When brown, add beans (cut into 1/2 cm. pieces), salt and turmeric. Cook till done. If there is any excess water, remove it. Grind toor dal to a coarse paste adding green chilies, red chilies, curry leaves and asafoetida. Heat one tablespoon oil and add ground paste. Cook on a low fire till dry. Break up the dal with a fork and add the cooked vegetables. Cook on a low fire till dry. Serve hot. You can substitute cabbage for the beans. From: Southern Delights (Recipes To Remember from Palakkad) by Parwathy Akhileswaran Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 44 (50%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 9.2mg||0 %|
|Potassium 352.9mg||9 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 7.3g|
|Protein 2.6g||4 %|
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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: 88
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