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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add the mung beans, water, turmeric and carrots to a heavy-based medium pan over a high heat and bring the water to the boil; reduce the heat and allow the contents of the pan to simmer, semi-covered, for 15 minutes, or until the mung beans start to break down; add the cauliflower florets to the pan and simmer for another 10 minutes. | 2. Meanwhile, heat the ghee in a small pan over a medium heat; add the cumin and fennel seeds and gently cook them, stirring occasionally, until they have darkened a few shades; add the chilies and ginger and continue cooking until aromatic. | 3. Pour the contents of the small pan into the simmering soup in the medium-sized pan; add the fresh coriander leaves, lemon juice, salt and pepper; serve hot in individual serving dishes with a simple rice dish or bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mung bean	1	cup	rinsed drained split	31.2	6.1776	3.1616	0.1872
water	7	cups		0.0	0.0	0.0	0.0
turmeric powder	1/2	teaspoon		-	-	-	-
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
cauliflower floret	2	cups		-	-	-	-
ghee	3	tablespoons		-	-	-	-
cumin seed	3	tablespoons		67.5	7.9632	3.2058	4.0086
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
chile	1 -2		seeded chopped	0.0	0.0	0.0	0.0
gingerroot	1	tablespoon	chopped	-	-	-	-
coriander leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.