Wash, soak and sprout the green lentils atleast 2 days ahead.
Boil the lentils in just enough water with salt till cooked but still firm and crunchy.
Set aside.
Heat oil on low flame in a frying pan.
Fry the fenugreek seeds in it for just a minute till light brown.
Stir in the whole red chilli.
Remove from flame.
Pour it over the grated coconut.
Grind the coconut alongwith the fenugreek seeds, chilli and tamarind to a smooth paste.
Combine the ground spice paste, boiled lentils, salt and a little water.
Bring to a boil and keep aside.
To season, heat the oil on low flame in a pan.
Add the mustard seeds and allow to splutter.
Once they stop spluttering, add the curry leaves and dry red chilli.
Pour the seasoning over the curry.
Alternately, season this curry with onion (finely chopped and lightly fried).
Serve hot with plain boiled rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1003.89 Kcal (4203 kJ)
Calories from fat	700.23 Kcal
		% Daily Value*
Total Fat	77.8g	120%
Sodium	18.19mg	1%
Potassium	1489.97mg	32%
Total Carbs	62.82g	21%
Sugars	5.05g	20%
Dietary Fiber	27.57g	110%
Protein	27.6g	55%
Vitamin C	89.6mg	149%
Iron	10.6mg	59%
Calcium	75.7mg	8%

Amount Per 100 g
Calories	294.94 Kcal (1235 kJ)
Calories from fat	205.72 Kcal
		% Daily Value*
Total Fat	22.86g	120%
Sodium	5.34mg	1%
Potassium	437.74mg	32%
Total Carbs	18.46g	21%
Sugars	1.48g	20%
Dietary Fiber	8.1g	110%
Protein	8.11g	55%
Vitamin C	26.3mg	149%
Iron	3.1mg	59%
Calcium	22.2mg	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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

25.8

Points
27

PointsPlus

Good Points

saturated fat free,
very low sodium,
cholesterol free,
high fiber

Bad Points

High in Total Fat

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