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Rinse the urud dal and fenugreek seeds in clean water. In a pot, combine 12 cup (100 g) urud dal (black gram) and 12 tablespoon fenugreek seeds. Fill the saucepan halfway with water, then whisk the urud dal and seeds around with your hand. Drain the water from the pot and repeat the process 1–2 times more.
Urud dal can be used whole or divided.
Alternatively, sieve the urud dal and fenugreek seeds while holding them under running water. Sift until the water is clear.
Soak the urud dal, seeds, and poha for 4 to 5 hours in water. One last time, drain the urud dal and fenugreek seeds. Continue to cook them in the pot, then add 14 cup (37g) poha and 1 cup (240 mL) water. Set aside the pot for 4 to 5 hours.
The most common method is to use a steamer, but you can also use a pressure cooker. geometry dash
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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