Directions:
- Soak the mung beans overnight, or if you are short on time cook them with a half cup of water on medium heat in a pressure cooker for 8 minutes.
- Fry the cauliflower and potato cubes lightly in a tablespoon of vegetable oil. Add the onion, the jalapeno peppers and the spices.
- Add the rice, the mung beans and about a half cup of oil and stir until well incorporated.
- Add two cups of water and bring to a boil. Reduce heat and cover the pot.
- Simmer for 20 minutes, or until the water is absorbed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.24 Kcal (1136 kJ) | ||
| Calories from fat | 60.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.7g | 10% | |
|---|---|---|---|
| Cholesterol | 33.33mg | 11% | |
| Sodium | 4.46mg | 0% | |
| Potassium | 200.42mg | 4% | |
| Total Carbs | 23.32g | 8% | |
| Sugars | 1.12g | 4% | |
| Dietary Fiber | 3.01g | 12% | |
| Protein | 17.71g | 35% | |
| Vitamin C | 8.8mg | 15% | |
| Iron | 16.6mg | 92% | |
| Calcium | 25.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 286.59 Kcal (1200 kJ) | ||
| Calories from fat | 63.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 10% | |
|---|---|---|---|
| Cholesterol | 35.22mg | 11% | |
| Sodium | 4.71mg | 0% | |
| Potassium | 211.77mg | 4% | |
| Total Carbs | 24.65g | 8% | |
| Sugars | 1.18g | 4% | |
| Dietary Fiber | 3.18g | 12% | |
| Protein | 18.71g | 35% | |
| Vitamin C | 9.3mg | 15% | |
| Iron | 17.6mg | 92% | |
| Calcium | 27.2mg | 3% | |
* 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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