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4 Serves
480 Mins
Rinse the lentils thoroughly under cold water until the water runs clear, then place them in a bowl and cover with fresh water to soak overnight.
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Vitamin K
64 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
73 µg / 400 µgCalcium
184 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
179 mg / 1,250 mgPotassium
879 mg / 4,700 mgSodium
807 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
7 g / 28 gSugar
20 g / 50 gSaturated Fat
11 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Drain the soaked lentils and combine them in a large mixing bowl with finely chopped carrots, cucumber, tomato, and shallot.
In a small saucepan, heat the cooking oil over medium heat. Add the mustard seeds and asafoetida. Once the mustard seeds begin to pop, stir in the curry leaves and dried red chili, cooking for a few seconds until fragrant.
Pour the hot tempered oil mixture over the lentil and vegetable mixture. Add fresh lemon juice, shredded coconut, chopped cilantro, and salt, then toss well to combine. Adjust spice levels by adding finely chopped green chilies if desired.
54
g160
g30
g
Indian