Nutrition Facts/ Toor Dhal
Serving Size: 8 oz
Amount per Serving
- Calories 203 Calories from Fat 5
% Daily Value *
- Total Fat 0.64g 1%
- 0%
- Sodium 0mg 0%
- Potassium 646mg 18%
- Total Carbohydrate 39.06g 13%
- 45%
- Protein 11.36g 23%
- Calcium72mg
- Iron1.86mg
Est. Percent of Calories from:
Fat 2.8% Carbs 77.0%
Protein 22.4%
Urundai Kuzhambu:
This kuzhambu is a very well balanced south Indian food item regarding carb, protein and more so fiber.
Toor dhal 2 cups
Gram dhal 1 tbsn
Red Chilli 4
Salt 1 tsp
Oil 2 tsp
Tamarind solution 2 cups
Salt 2 tsp
Sambar powder 2 tsp
Soak the dhals for about an hour.
Drain well.
Grind coarsely in the mixie adding 1 tsp of salt, chilli and ½ tsp of asafetida powder.
Grind without adding water.
Keep a kadai on stove, season mustard in 2 tsp of oil and sauté the ground dhal mixture.
Ground it just for 2 to 3 minutes. It should be half cooked and sticky to be able to make balls.
Make small lemon size balls and keep.
Keep the tamarind solution with salt and sambar powder on stove and allow it to boil for 2 minutes.
Simmering the stove, put 4 or 5 balls slowly in the solution and allow it to get cooked well.When cooked completely, the balls will come up in the solution.
Remove the ones now from the solution and put some more.
Repeat the process till all the balls are done.Then you can put all together in the kuzhambu.
If the kuzhambu is dilute add 2 tsp of rice flour in ¼ cup of water and mix it well in the kuzhambu.
Let it boil in low fire for a minute and close.
This kuzhmabu is rich in protein and fiber, though it has carb also, the fiber and protein will make good the balance.
2 or 3 urundai in a plate will satisfy one meal itself without rice or idly or dosai.
No comments:
Post a Comment