Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Seed | not in our table | 0 |
| Asafoetida | not in our table | 0 |
| Coriander | 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 sprouted vaal (field beans)
- 4 to 5 kokums
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon asafoetida (hing)
- 5 to 6 teaspoons curry leaves
- 1 teaspoon ginger, grated
- 1 cup onions, finely chopped
- ½ teaspoon turmeric powder (haldi)
- 3 teaspoons jaggery (gur), chopped
- 2 teaspoons chilli powder
- 4 tablespoons chopped coriander
- 1 teaspoon oil
- salt to taste
Directions
Soak the kokums in 2 tablespoons of water and leave aside for 10 to 15 minutes. Purée the soaked kokums in a blender to get a smooth paste. Keep aside.
Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida, curry leaves and ginger and sauté for a few seconds.
Add the onions and sauté till they turn translucent.
Add the vaal and 1 cup of water. Cover and cook for 15 minutes.
Add the turmeric powder, kokum paste, jaggery, chilli powder, coriander and salt and cook for another 5 minutes.
Serve hot.
Category:Indiancuisineandculture
Category:Marathi Vegetarian
Category:Curry leaf Recipes
Category:Jaggery Recipes
Category:Turmeric Recipes
Category:Fava bean Recipes
Category:Kokum Recipes
Category:Chile leaf Recipes
Category:Asafetida Recipes