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Beans/Potato Curry

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Recipe

A delicious curry dish made with green lentils and mixed vegetables.

Yield

6
servings

Prep

20
min

Cook

40
min

Ready

60
min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 tablespoons vegetable oil
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1 teaspoon mustard seeds
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1 teaspoon lentils, green
(urad dal)
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3 cups vegetables
1 x salt
to taste
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1 x turmeric
pinch
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Ingredients

Amount Measure Ingredient Features
30 ml vegetable oil
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5 ml mustard seeds
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5 ml lentils, green
(urad dal)
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710 ml vegetables
1 x salt
to taste
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1 x turmeric
pinch
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Directions

Heat oil, mustard seeds, and urad dal. Roast for a few seconds. Add vegetables. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes. Add coriander powder, chili powder, and cumin powder, (and ginger and garlic if you wish) cover and cook on low until done. For making the potatoes more crisp, add rice powder (arshi maav) and stir it in.



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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 7257% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 16mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 39% Vitamin C 3%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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