Nutrient information for ¾ katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
135 | 8.2 | 21.9 | 1.1 |
4 katoris
20 minutes
- If you are prescribed 1200 kcal, 1400 kcal, 1600 kcal,1800 kcal, you can consume: 3/4 katori
- If you are prescribed 2000 Kcal, you can consume: 1 katori
- 1 cup peas, dry (matara)
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1/2 medium cucumber, finely chopped
- 2 tsp groundnut oil (optional)
- 2 cups water
Dry Spices
- 1/2 tsp cumin seeds
- 2 tbsp tamarind (imli)
- Use minimal amount of salt
- Rinse the dry peas completely and soak them in water overnight. Drain and rinse again.
- Wash the vegetables and chop them.
- Boil the soaked peas in 2 cups of water until soft. Drain the excess water and set aside.
- In a small bowl, combine the lemon juice, cumin powder, tamarind pulp (imli), and salt to taste. Adjust the seasoning to your liking.
- In a large mixing bowl, add the boiled peas, chopped onion, tomatoes, and cucumbers.
- Adjust salt and other seasonings according to your taste preferences.
- Serve with multigrain roti.
Note: Alternatively, the vegetables can be sautéed in 2 tsp of oil and then can be mixed with matara.