Instructions: Wash split peas, drain. Put in small saucepan with 1-1/2 c. water, bring to boil. Lower heat, cover partially, cook for 1 hour until peas are tender but not mushy. Make sure water doesnt totally evaporate. Set aside. Wash & peel potatoes; dice. Put potatoes in large saucepan with turmeric, cayenne & 2 c. water. Bring to boil; cover, lower heat & simmer for 7-8 minutes. Add cooked peas, cabbage, chilis, salt. Cook, stirring gently, over moderately high heat until cabbage is just tender. Add coconut & cumin. Lower heat & simmer a couple of minutes. Heat oil in small frypan. Add mustard seeds, urid dal & rice. When dal reddens add all to vegetables.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (185g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 106 (41%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 80.6mg||3 %|
|Potassium 741.9mg||20 %|
|Total Carbohydrate 34.9g||10 %|
|Dietary Fiber 7.4g||29 %|
|Sugars, other 27.5g|
|Protein 6.1g||9 %|
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: 261
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!