Try this Mung Bean Salad recipe, or contribute your own.
Suggest a better descriptionTo make the mung dal: Heat the oil in a saucepan over a low heat and fry the onion, cumin and bay leaves for 5-10 minutes, until golden. Stir occasionally. Add the beans and tomatoes, stock, chillies and hot water. Bring to the boil and boil rapidly for 10 minutes, then reduce heat and simmer for 40 minutes until beans are tender. Add more water if necessary. Season to taste. Refridgerate. To make salad: Put the onion, chilli, parsley or watercress leaves and lemon juice in a bowl. Add the dal and mix together well. Serve chilled.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 4 servings | ||
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Calories: 16 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.9mg | 0 % | |
Potassium 79.3mg | 2 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 3.7g | ||
Protein 0.6g | 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: 16
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