Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
692
Calories
17g
Protein
42g
Fat
66g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- 4 cups cooked white rice
- 1 tsp mustard seeds
- 3 tbsp sesame oil (also called til/gingely oil or NaLEnnai)
- 2 tbsp split peas
- 2 tbsp groundnuts (peanuts)
- ½ tsp asafoetida (heengh/perungayum)
- 3–4 dry red chillies , broken into pieces
- 4–5 curry leaves
- 2 lemons , juiced, or 4 tbsp lemon concentrate
- 1 tsp turmeric powder
- ¾ tbsp salt
Directions
1
Heat the oil in a pan .
2
Add groundnuts and split-peas, and fry until golden brown.
3
Add mustard seeds, asafoetida, curry leaves, and red chillies. Wait until the mustard seeds sputter.
4
Mix in a little salt, turmeric powder and lemon concentrate.
5
Let it boil and reduce.
6
Remove pan from stove, add to the rice, and mix well.
Recipe sourced from
wikibooks