Directions:
- Soak the mung dal in water for 1 hour, drain and keep aside.
- Heat water in a pan, add salt, turmeric and the soaked mung dal.
- Cook the mung dal on low flame with closed lid until all the water has evaporated and the mung is cooked but not soggy.
- Remove from fire, transfer to a serving dish and sprinkle the rest of the spices.
- Heat oil in a small wok crackle the cumin seeds in it and pour it over the dal.
- Sprinkle chopped cilantro and serve with sindhi Phulkas or paranthas and mixed vegetable pickle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.48 Kcal (1036 kJ) | ||
| Calories from fat | 73.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.15g | 13% | |
|---|---|---|---|
| Sodium | 14.26mg | 1% | |
| Potassium | 38.88mg | 1% | |
| Total Carbs | 8.1g | 3% | |
| Sugars | 3.08g | 12% | |
| Dietary Fiber | 9.45g | 38% | |
| Protein | 12.31g | 25% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 4.9mg | 27% | |
| Calcium | 77.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 276.61 Kcal (1158 kJ) | ||
| Calories from fat | 82.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.11g | 13% | |
|---|---|---|---|
| Sodium | 15.94mg | 1% | |
| Potassium | 43.46mg | 1% | |
| Total Carbs | 9.05g | 3% | |
| Sugars | 3.44g | 12% | |
| Dietary Fiber | 10.56g | 38% | |
| Protein | 13.76g | 25% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 5.5mg | 27% | |
| Calcium | 86.3mg | 8% | |
* 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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