Try this Kicharee with Tomato and Tamarind Salsa (Hl) recipe, or contribute your own.
Suggest a better descriptionSaute coriander, cumin seeds and tumeric in a skillet with about one tablespoon of ghee. As the aroma begins to rise, stir in pre-cooked mung beans. This dish can be made as dense or thin as you like by using residual cooking liquid. Add cooked basmati or brown rice, prepared with a pinch of salt. Combine well in a bowl. Spoon approximately 2-3 tablespoons of mixture into center of leaves. Amount depends on size of cabbage leaves. Fold bottom of leaf into center then each side and then fold down to square off pouch. Place kicharee rolls in a bamboo steamer if available . Steam approximately 3-4 minutes if fresh. If made in advance and refrigerated it will require about 6 minutes to heat through. Serve with Tomato and Tamarind Salsa. Yield: 2 servings Nutritional information: (Courtesy of Deb Stanton, The Galaxy, NYC) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE207 Posted to MC-Recipe Digest V1 #642 by 4paws@netrax.net (Shermeyer-Gail) on Jun 09, 1997
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 10 | ||
Calories from Fat: 5 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.7mg | 0 % | |
Potassium 51.4mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.9g | ||
Protein 0.4g | 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: 10
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