4 Serves
20 Mins
Heat a small amount of oil in a frying pan over medium heat. Add the mustard seeds, urad dal, and dried red chilies, sautéing until the seeds pop and the dal turns golden.
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Vitamin K
385 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
92 µg / 400 µgCalcium
287 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
93 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
519 mg / 4,700 mgSodium
110 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Add the fresh tomatoes to the pan and cook until they soften and release their juices, then remove from heat to cool slightly.
Transfer the mixture to a blender and process until smooth, adding a splash of water if necessary to reach your desired consistency.
1
g6
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13
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g17
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