Clearcals

Serving Size 1 Small Cup (100 g)
Calories163.7 kcal
Carbs23.3 g (93.4 kcal)
Protein7.2 g (28.8 kcal)
Fats4.6 g (41.5 kcal)

Aratikaya pesara pappu curry recipe

Name: Aratikaya pesara pappu curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 Tea Spoon of Black gram dal; 100 Grams of Green gram dal; 200 Grams of Plantain green; 3 Grams of Chillies green - all varieties; 5 Grams of Coriander leaves; 1 Table Spoon of Ginger fresh; 0.5 Grams of Asafoetida; 0.5 Tea Spoon of Cumin seeds; 0.25 Tea Spoon of Turmeric powder; 0.5 Tea Spoon of Mustard seeds; 1 Table Spoon of Rice bran oil; 0.5 Tea Spoon of Salt; 50 Milliliter of Water

Aratikaya pesara pappu curry is a good source of potassium, protein, dietary fiber, vitamin C, phosphorus, magnesium, copper, manganese, vitamin B5, vitamin E, and excellent source of selenium. It helps in boosting immunity and preventing infections.

Cooking time: 10 minutes

Serves: 4 persons

Ingredients

Black gram dal

1 Tea Spoon

Green gram dal

100 Grams

Plantain green

200 Grams

Chillies green - all varieties

3 Grams

Coriander leaves

5 Grams

Ginger fresh

1 Table Spoon

Asafoetida

0.5 Grams

Cumin seeds

0.5 Tea Spoon

Turmeric powder

0.25 Tea Spoon

Mustard seeds

0.5 Tea Spoon

Rice bran oil

1 Table Spoon

Salt

0.5 Tea Spoon

Water

50 Milliliter

Instructions

Chopping

Peel the plantain skin and chop them into small pieces. Soak the pieces in a bowl of water mixed with a spoon of curd to prevent blackening (oxidation) of the pieces. Drain the water before using the pieces for cooking. Chop the ginger and green chili pieces separately.

Soaking

Soak the moong dal in water for 10 minutes.

Grinding

Grind the ginger and green chilies into a fine paste.

Cooking

Heat the oil in a nonstick pan, add urad dal, mustard seeds, cumin seeds, and asafoetida. Once the dal turns golden brown, add the plantain pieces along with moong dal and the water used for soaking. Mix the ingredients well. Cook until the plantain pieces turn tender. Add the ginger-green chili paste, salt along with turmeric and cook for 10 more minutes.

Serve

Garnish with coriander. Serve hot with steamed rice and ghee.

Nutrition Label