Directions:
- Heat oil in large frying pan on medium-high heat.
- When hot, put in the aesofetida and then a second later the mustard and cumin seeds.
- When the mustard seeds start popping, toss in the curry leaves.
- Stir for a good second or two and put in the peas, chiles, salt, sugar, and all the ground spices.
- Stir for a minute until the peas are fully defrosted.
- Add 4 tbsp water and bring to a boil.
- Cover, turn the heat down to low, and simmer for 5 minutes or until peas are tender.
- Uncover and turn the heat back up to medium-high, add the shredded coconut and cilantro and cook off excess liquid.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.01 Kcal (687 kJ) | ||
| Calories from fat | 83.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.3g | 14% | |
|---|---|---|---|
| Sodium | 549.04mg | 23% | |
| Potassium | 129.95mg | 3% | |
| Total Carbs | 17.54g | 6% | |
| Sugars | 3.96g | 16% | |
| Dietary Fiber | 3.85g | 15% | |
| Protein | 3.59g | 7% | |
| Vitamin C | 17.2mg | 29% | |
| Iron | 2.9mg | 16% | |
| Calcium | 21.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 149.74 Kcal (627 kJ) | ||
| Calories from fat | 76.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.49g | 14% | |
|---|---|---|---|
| Sodium | 501.27mg | 23% | |
| Potassium | 118.64mg | 3% | |
| Total Carbs | 16.02g | 6% | |
| Sugars | 3.61g | 16% | |
| Dietary Fiber | 3.51g | 15% | |
| Protein | 3.28g | 7% | |
| Vitamin C | 15.7mg | 29% | |
| Iron | 2.7mg | 16% | |
| Calcium | 19.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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