1/2 cup(s)
1/2 cup(s) chopped
2 cup(s)
1/2 tsp(s)
1 16-oz can
1 Tbsp
1 Tbsp
2 cup(s)
1/2 tsp(s)
2 tsp(s)
1/4 tsp(s)
1/2 cup(s)
80 g
480 g
3 g
454 g
0.5 g
Combine the chana dal, water, onion and curry powder in a medium saucepan. Bring to a boil.
Reduce heat and simmer, covered, for about 45 minutes, until beans are soft.
Heat oil in a large skillet over medium heat. Add the garlic and ginger. Sauté 1 minute. Add the tomatoes and cauliflower and toss to coat.
Stir in the chana dal, salt and cayenne. Blend well.
Serve.
0 Servings Fruits / 3.7 Servings Vegetables
Calories: 203.9
Omega-6 / Omega-3 ratio: 8 : 1
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