Download High-Iron Mungbean Recipes For South India by Dr. M. Amirthaveni Subramanian Ray-yu Yang, Principal PDF

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By Dr. M. Amirthaveni Subramanian Ray-yu Yang, Principal Research Assistant, Nutrition & Analytical Lab, AVRDC Chen Ming-Che (Photographer)

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Additional resources for High-Iron Mungbean Recipes For South India

Example text

Ladle the paste on to an oiled, pre-heated pan and spread it evenly into a thick pancake. When crisp and golden brown on one side, flip the pancake over and cook the other side until done. 27 Any vegetable that can be eaten raw can be used as a salad ingredient. Try adding soaked mungbean sprouts (top) or dhal to your salads for protein, taste, and texture. 78%) Phosphorus Beta-carotene Thiamine Riboflavin Ascorbic acid g g g g g g g ml (1 tbsp) ml (1/2 tsp) ml (1/4 tsp) Serves six Prepar ation: epara 1.

Add salt and mix well. Mix mungbean flour and rice flour. Add melted dalda. Add all the ingredients and mix to a thick consistency, adding a small amount of water as needed. Be sure not to make the dough too moist. You’ll have to experiment a little. Make dough balls of varying sizes and deep fry them until golden brown. Drain on paper and serve hot. 31 Bonda can be described as fried curry balls with onion, and other ingredients. They’re a popular snack throughout India, but especially in the south.

26 Toma to Adai omato Ingr edients: Ingredients: Tomato Onion Rice Mungbean dhal Red gram dhal Bengal gram dhal Black gram dhal Coconut bits Red chilies Oil or melted butter Salt Asafoetida Cumin seed Prepar ation: epara 1. 2. 3. 4. 5. 76 86 mg mg mg mg mg Serves four Clean the rice and dhal and soak them in water for three hours. Grind the rice and dhal together with asafoetida, chilies, cumin seed, and tomato. Add chopped onion, curry leaves, coriander leaves, and water to the paste and mix well.

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