Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Asafoetida | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups: Red chana, soaked for one night, drained and wrapped in a piece of muslin cloth till well sprouted
- 2 cup: Cashewnuts, soaked in water for 2 hours
- 8 no: Curry leaves
- 4 no: Green chillies, chopped
- 1/2 cup: Coriander leaves, chopped
- 1 cup: Grated coconut
- 1/2 tsp: Mustard seeds
- 1/2 tsp: Cumin seeds
- 1/2 tsp: Turmeric powder
- 1/4 tsp: Asafoetida
- 3 tbsp: Oil
- Salt and Sugar to taste
Directions
Clean and pressure cook sprouted chana till soft but whole. Boil cashewnuts till soft.
Drain both and reserve.
Heat oil in a pan. Add cumin and mustard seeds. When they pop, add green chillies, curry leaves, asafoetida and turmeric powder. Stir fry.
Add chana, cashewnuts and a little water. Add salt and a pinch of sugar to give a sweet touch. Mix well and cook
Garnish with grated coconut and chopped coriander leaves.
Serve hot.
Category:Indian Recipes
Category:Marathi
Category:Marathi Vegetarian