Directions:
- In a bowl, rinse the lentils and mung beans well and pick out discolored beans. Drain in a sieve and put into a heavy pot with the salt and cold water. Stir and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally, to prevent sticking. When lentils are tender, remove from heat.
- Heat oil in a small skillet over medium-high heat. Add asafetida and panch phoran, stir and allow spices to sizzle, about 30 seconds.
- Add tomato and turmeric. Work mixture with wooden spoon into a puree. Cook about 3 minutes.
- Add tomato mixture to the cooked lentil mixture and simmer about 5 minutes.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.52 Kcal (814 kJ) | ||
| Calories from fat | 25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 4% | |
|---|---|---|---|
| Sodium | 444.96mg | 19% | |
| Potassium | 555.16mg | 12% | |
| Total Carbs | 30.79g | 10% | |
| Sugars | 2.3g | 9% | |
| Dietary Fiber | 11.61g | 46% | |
| Protein | 12.46g | 25% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 3.8mg | 21% | |
| Calcium | 65.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 84.15 Kcal (352 kJ) | ||
| Calories from fat | 10.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 4% | |
|---|---|---|---|
| Sodium | 192.49mg | 19% | |
| Potassium | 240.17mg | 12% | |
| Total Carbs | 13.32g | 10% | |
| Sugars | 0.99g | 9% | |
| Dietary Fiber | 5.02g | 46% | |
| Protein | 5.39g | 25% | |
| Vitamin C | 1mg | 4% | |
| Iron | 1.6mg | 21% | |
| Calcium | 28.5mg | 7% | |
* 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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