Directions:
- Rinse the rice and mung beans until the water is clear.
- In a saucepan over medium heat, heat the ghee and add the mustard seeds and cumin seeds. Stir a moment until the seeds pop.
- Add the rice, mung beans, turmeric, and salt, and stir until well blended with the spices.
- Add the water and bring to a boil. Boil for 5 mins, uncovered, strring occasionally.
- Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 636.14 Kcal (2663 kJ) | ||
| Calories from fat | 87.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.72g | 15% | |
|---|---|---|---|
| Cholesterol | 18.94mg | 6% | |
| Sodium | 45.51mg | 2% | |
| Potassium | 1350.72mg | 29% | |
| Total Carbs | 113.4g | 38% | |
| Sugars | 7.58g | 30% | |
| Dietary Fiber | 17.92g | 72% | |
| Protein | 28.54g | 57% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 54.9mg | 305% | |
| Calcium | 188mg | 19% | |
| Amount Per 100 g | |||
| Calories | 90.28 Kcal (378 kJ) | ||
| Calories from fat | 12.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 15% | |
|---|---|---|---|
| Cholesterol | 2.69mg | 6% | |
| Sodium | 6.46mg | 2% | |
| Potassium | 191.7mg | 29% | |
| Total Carbs | 16.09g | 38% | |
| Sugars | 1.08g | 30% | |
| Dietary Fiber | 2.54g | 72% | |
| Protein | 4.05g | 57% | |
| Vitamin C | 0.8mg | 9% | |
| Iron | 7.8mg | 305% | |
| Calcium | 26.7mg | 19% | |
* 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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