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Ingredients25 m servings 37 cals
Original recipe yields 12 servings (3 cups)
- Heat the olive oil in a skillet over medium heat; fry the chana dal, mustard seeds, and asafoetida powder in the hot oil until the mustard seeds pop and the chana dal turns golden brown, 2 to 3 minutes. Stir the tomatoes and green chile pepper into the mixture; cook until the tomatoes are tender, about 7 minutes. Remove from heat and allow to cool for a few minutes; stir the yogurt and salt into the mixture. Garnish with cilantro to serve.
Per Serving: 37 calories; 1.2 g fat; 4.4 g carbohydrates; 2.6 g protein; 2 mg cholesterol; 224 mg sodium. Full nutrition