Directions:
- Add chopped carrots and cucumbers to enough boiling water to cover, with a little salt, in medium saucepan, and simmer for 10 minutes or until tender.
- While the veggies are cooking, boil 1 cup of water and add the yellow lentils and turmeric to it.
- Simmer for about 15-20 minutes or until soft.
- Grind the shredded coconut, cumin seeds, and red chili in a blender/grinder with a little water to form a paste.
- Add this paste to the cooked veggies.
- Once the lentils are cooked, add them to the veggie-coconut mixture and mix well.
- Bring the stew to a boil, and add water if it appears too thick.
- Add curry leaves and salt to taste.
- In a small frying pan, heat the oil, and add the mustard seeds and urad dal.
- When the mustard starts to sputter, pour the oil-seed mixture into the stew.
- Stir well and ladle into soup bowls.
- Serve hot with chappatis, rice, tortillas or bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.33 Kcal (332 kJ) | ||
| Calories from fat | 29.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 5% | |
|---|---|---|---|
| Sodium | 27.43mg | 1% | |
| Potassium | 186.51mg | 4% | |
| Total Carbs | 10.03g | 3% | |
| Sugars | 3.93g | 16% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 2.83g | 6% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 18.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 87.4 Kcal (366 kJ) | ||
| Calories from fat | 32.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 5% | |
|---|---|---|---|
| Sodium | 30.22mg | 1% | |
| Potassium | 205.49mg | 4% | |
| Total Carbs | 11.05g | 3% | |
| Sugars | 4.33g | 16% | |
| Dietary Fiber | 3.89g | 14% | |
| Protein | 3.12g | 6% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 5% | |
| Calcium | 20.7mg | 2% | |
* 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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