** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This is a very simple recipe. It can be eaten
with rice or bread. It can be eaten for breakfast
or for the main course. It can also be eaten for
snack. If you want it spicy, you can add chilly
powder.
2. When water runs clear set aside to soak for 4 hours.
3. Drain peas and put in sauce pan wit turmeric, salt, and green chilies.
4. Add enough water to cover by 1 inch, and bring to a boil.
5. Partly cover pan, reduce heat and simmer for 1 hour or until water has been absorbed and peas are tender but not mushy.
6. Add more water if necessary Meanwhile, heat corn oil in a skillet.
7. Add mustard seeds and cover pan. Saute for 2 minutes.
8. Uncover pan, add onion and garlic, fry until golden.
9. Stir in cayenne pepper and cook for 30 seconds.
10. Add cooked spices to the peas. Stir cook for 2 minutes.
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Dietary Notes:
This recipe is very low-sodium with 97.67mg per serving, low-fat with 2.33g per serving, low-saturated fat with 0.33g per serving, low-cholesterol with 0mg per serving and low-calorie with 32 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Corn, Garlic, Mustard, Hot Pepper, Onion allergies.
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