Directions:
- Heat the oil in a large skillet over medium-high heat; fry the red chile peppers, urad dal, chana dal, and mustard seed in the hot oil. When the urad dal begins to brown, add the curry leaves and asafoetida powder; stir. Add the green chile peppers and continue cooking 1 minute more. Stir the cabbage and peas into the mixture; season with salt; cook and stir until the cabbage begins to wilt, but remains somewhat crunchy, about 10 minutes. Toss the coconut into the mixture and cook for 2 minutes more. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.42 Kcal (931 kJ) | ||
| Calories from fat | 141.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.77g | 24% | |
|---|---|---|---|
| Sodium | 51.68mg | 2% | |
| Potassium | 502.94mg | 11% | |
| Total Carbs | 18.99g | 6% | |
| Sugars | 7.75g | 31% | |
| Dietary Fiber | 8.91g | 36% | |
| Protein | 4.48g | 9% | |
| Vitamin C | 86.4mg | 144% | |
| Iron | 0.9mg | 5% | |
| Calcium | 98.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 83.64 Kcal (350 kJ) | ||
| Calories from fat | 53.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 24% | |
|---|---|---|---|
| Sodium | 19.43mg | 2% | |
| Potassium | 189.12mg | 11% | |
| Total Carbs | 7.14g | 6% | |
| Sugars | 2.91g | 31% | |
| Dietary Fiber | 3.35g | 36% | |
| Protein | 1.69g | 9% | |
| Vitamin C | 32.5mg | 144% | |
| Iron | 0.3mg | 5% | |
| Calcium | 37.1mg | 10% | |
* 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.
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