Directions:
- To cook mung beans, drop into 2 quarts boiling water, lower heat and simmer 2 minutes. Remove pan from heat, cover and set aside for one hour. Bring water to the boil again, simmer until tender (up to an hour). Drain and set aside. This step can be done in advance.
- Combine cumin seeds, black mustard seeds, chilies and ginger in small dish.
- Heat the ghee or oil in a large pot over moderately high heat. Drop in the spice/seed mixture and fry until the mustard seeds start to pop. Then add the asafetida, bay leaf, cabbage, turmeric and coriander, onion and garlic. Cook, stirring often, for 10-20 minutes or until cabbage is wilted, brown and crisp.
- Add the cooked beans, salt, lemon juice and honey.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.06 Kcal (1424 kJ) | ||
| Calories from fat | 171.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.06g | 29% | |
|---|---|---|---|
| Cholesterol | 47.36mg | 16% | |
| Sodium | 612.3mg | 26% | |
| Potassium | 771.73mg | 16% | |
| Total Carbs | 34.76g | 12% | |
| Sugars | 8.98g | 36% | |
| Dietary Fiber | 9.93g | 40% | |
| Protein | 10.48g | 21% | |
| Vitamin C | 81.1mg | 135% | |
| Iron | 3.5mg | 19% | |
| Calcium | 113.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 162.79 Kcal (682 kJ) | ||
| Calories from fat | 82.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.12g | 29% | |
|---|---|---|---|
| Cholesterol | 22.67mg | 16% | |
| Sodium | 293.11mg | 26% | |
| Potassium | 369.43mg | 16% | |
| Total Carbs | 16.64g | 12% | |
| Sugars | 4.3g | 36% | |
| Dietary Fiber | 4.75g | 40% | |
| Protein | 5.01g | 21% | |
| Vitamin C | 38.8mg | 135% | |
| Iron | 1.7mg | 19% | |
| Calcium | 54.2mg | 11% | |
* 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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