Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | 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
- Oil
- 1 tbsp cumin seeds and mustard seeds
- Curry leaves
- 4–5 pieces finely- chopped chiles
- 200 g besan (chickpea flour)
- 500 ml water
- Finely-chopped coriander leaves
- 3 average sized tomatoes , chopped
- Salt
- Red chile powder
- Turmeric
Directions
Heat oil in a skillet , and add the cumin seeds, mustard seeds, curry leaves, and chiles. Fry for a few minutes.
Stir in the besan. Cook, stirring, until the besan turns golden.
Mix in the water, and continue stirring for at least 5 minutes.
Mix in the coriander leaves, tomatoes, salt, chili powder, and turmeric. Simmer until thick.
Serve hot with white rice and fried potatoes.