6 Serves
88 Mins
17 g
31 g
4 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat.
Ingredients, vitamins, and health benefits
Curry Leaves
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
217 µg / 400 µgCalcium
175 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
233 mg / 1,250 mgPotassium
641 mg / 4,700 mgSodium
37 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Add mustard seeds and fresh curry leaves to the hot oil, allowing them to crackle and release their aroma.
Incorporate the chickpea flour noodles and nuts into the pot, tossing gently with a wooden spoon to coat evenly.
Reduce heat to low and toast the mixture, stirring frequently to ensure even browning without burning.
Remove from heat and season the mixture with salt and pepper while it is still warm.
Mustard Seeds
Chickpea flour noodles (sev)
Salt And Pepper
Vitamin A
316 µg / 900 µgVitamin C
44 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
217 µg / 400 µgCalcium
175 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
233 mg / 1,250 mgPotassium
641 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9
g40
g15
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g