4 Serves
83 Mins
Heat the cooking oil in a large heavy-bottomed pot over medium heat.
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New ZealandVitamin K
27 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
108 µg / 400 µgCalcium
57 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
187 mg / 1,250 mgPotassium
465 mg / 4,700 mgSodium
1015 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Sauté the finely chopped onion and garlic until golden brown using a chefs knife and cutting board.
Add the sprouted moth beans and Goda Masala to the pot, stirring well to coat the beans in the spices.
Pour in enough water to cover the beans, season with salt and pepper, and simmer until the beans are tender.
Serve the hot curry in bowls, topped generously with farsan and fresh coriander, accompanied by toasted pav rolls.
6
g28
g3
g
Libyan