Clearcals

Serving Size 1 Small Cup (100 g)
Calories108.8 kcal
Carbs10.2 g (40.7 kcal)
Protein5.4 g (21.5 kcal)
Fats5.2 g (46.6 kcal)

Vengaya Keerai Pasi Paruppu Kuzhambu recipe

Name: Vengaya Keerai Pasi Paruppu Kuzhambu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 Tea Spoon of Black gram dal; 50 Grams of Green gram dal; 250 Grams of Onionstalk; 15 Grams of Curry leaves; 0.5 Tea Spoon of Cumin seeds; 0.5 Tea Spoon of Turmeric powder; 30 Grams of Coconut kernel fresh; 1 Tea Spoon of Mustard seeds; 1 Tea Spoon of Rice bran oil; 0.5 Tea Spoon of Salt; 50 Milliliter of Water; 1 Tea Spoon of Red chilli powder

Vengaya Keerai Pasi Paruppu Kuzhambu is a good source of potassium, protein, biotin, vitamin E, magnesium, iron, copper, manganese, and an excellent source of dietary fiber, selenium, beta carotene, lutein, vitamin C, and vitamin D. It helps in lowering blood pressure and boosts immunity.

Cooking time: 15 minutes

Serves: 4 persons

Ingredients

Black gram dal

1 Tea Spoon

Green gram dal

50 Grams

Onionstalk

250 Grams

Curry leaves

15 Grams

Cumin seeds

0.5 Tea Spoon

Turmeric powder

0.5 Tea Spoon

Coconut kernel fresh

30 Grams

Mustard seeds

1 Tea Spoon

Rice bran oil

1 Tea Spoon

Salt

0.5 Tea Spoon

Water

50 Milliliter

Red chilli powder

1 Tea Spoon

Instructions

Pressure cook dal

Pressure cook moong dal, meanwhile wash and chop the spring onion.

Cook the spring onion with spices

Grind coconut with cumin seeds. In a vessel, add chopped spring onion, water, turmeric, chili powder, salt and let it get cooked soft. Stir in the ground coconut, cooked dal and mix well. Boil for 2 mins in medium flame.

Season it

In a small pan, heat one teaspoon of oil, add mustard seeds and let them splutter, add curry leaves, black gram dal, and saute till they turn golden. Add this seasoning to the cooked spring onion dal and serve hot with rice or roti.

Nutrition Label