Paruppu Usli
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 299.2
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 301.3 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 6.7 g
- Protein: 13.9 g
View full nutritional breakdown of Paruppu Usli calories by ingredient
Introduction
Low fat lentil based main vegetarian dish Low fat lentil based main vegetarian dishNumber of Servings: 8
Ingredients
-
2 cups chopped fresh cabbage
Red Lentils 0.5 cups
Toor Dal (lentil) 1 cup
Mung dal (split yellow mung beans) (lentil) 1 cup
Split yellow chickpea lentil (Chana Dal) (lentil) 1 cup
1 red chilli
1 sprig fresh cilantro
0.25 tsp Asafoetida (hing)
2 tbsp Canola Oil
Salt to taste
Tips
When grinding the lentils, aim for a semisolid and coarse consistency.
Directions
Soak all lentils for 1 hour in warm water.
Lightly steam the cabbage in a covered pot over the stove (can also microwave). Cooked cabbage shouldn't be too limp .Drain all water from the cabbage once steamed.
Coarsely grind the soaked (softened) lentils with the red chilli and the cilantro leaves and the asafoetida, with as little water as possible. Salt to taste.
Put the ground lentils in a colander or steaming vessel, and steam for 10 minutes.
Pour the oil into a hot wok, saute the cabbage for 2-3 minutes, breakdown the lentil cake into a semi powdery texture and put it into the wok and saute it for 2-3 minutes. Garnish with some fresh cilantro leaves.
Serving Size: 6 1-cup servings
Lightly steam the cabbage in a covered pot over the stove (can also microwave). Cooked cabbage shouldn't be too limp .Drain all water from the cabbage once steamed.
Coarsely grind the soaked (softened) lentils with the red chilli and the cilantro leaves and the asafoetida, with as little water as possible. Salt to taste.
Put the ground lentils in a colander or steaming vessel, and steam for 10 minutes.
Pour the oil into a hot wok, saute the cabbage for 2-3 minutes, breakdown the lentil cake into a semi powdery texture and put it into the wok and saute it for 2-3 minutes. Garnish with some fresh cilantro leaves.
Serving Size: 6 1-cup servings