Mix Bean Curry

1. Boil separately, the beans and pulses that have been soaked in water overnight.

2. Heat butter/oil/ghee in a pan.

3. Fry the ginger-garlic paste lightly.

4. Add tomato puree and red chilli powder.

5. Continue to cook for a minute.

6. Add the boiled beans and pulses and salt to taste.

7. Add one cup of water.

8. Continue to cook and stir till well blended.

9. Serve hot with rice or rotis.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	0.9147 g
Protein	6.7885 g
Carbohydrates	38.3928 g
Energy	162.23 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0356 g
Water	598.0983 g
Aspartic acid	0.7848 g
Calcium, Ca	117.715 mg
Lutein + zeaxanthin	142.785 g
Fiber, total dietary	7.4765 g
Carotene, beta	1507.93 g
Niacin	5.6195 mg
Vitamin A, RAE	130.88 g
Arginine	0.126 g
Riboflavin	0.3349 mg
Glutamic acid	2.4929 g
Sodium, Na	131.77 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0003 g
Total lipid (fat)	0.9147 g
Manganese, Mn	0.7425 mg
Fructose	8.925 g
Proline	0.1399 g
Fatty acids, total saturated 16:0	0.09 g
Choline, total	66.038 mg
Sugars, total	18.16 g
Serine	0.1528 g
Fatty acids, total saturated 18:0	0.0282 g
Vitamin B-6	0.5011 mg
Selenium, Se	2.7105 g
Ash	5.4281 g
Fatty acids, total saturated 18:1 undifferentiated	0.1344 g
Pantothenic acid	1.7852 mg
Phenylalanine	0.133 g
Copper, Cu	1.135 mg
Betaine	0.75 mg
Thiamin	0.1173 mg
Methionine	0.0355 g
Iron, Fe	7.3504 mg
Carbohydrate, by difference	38.3928 g
Phosphorus, P	170.415 mg
Folate, total	42.675 g
Tocopherol, gamma	0.9 mg
Lycopene	81577.5 g
Alanine	0.2027 g
Valine	0.13 g
Fatty acids, total saturated 18:2 undifferentiated	0.3414 g
Glycine	0.109 g
Carotene, alpha	0.285 g
Glucose (dextrose)	9.1875 g
Zinc, Zn	1.4617 mg
Isoleucine	0.1206 g
Fatty acids, total polyunsaturated	0.377 g
Leucine	0.1818 g
Vitamin A, IU	2577.87 IU
Folate, DFE	42.675 g
Tryptophan	0.0445 g
Vitamin C, total ascorbic acid	93.28 mg
Phytosterols	1.995 mg
Tyrosine	0.0837 g
Vitamin K (phylloquinone)	50.75 g
Fatty acids, total saturated	0.1202 g
Histidine	0.097 g
Fatty acids, total monounsaturated	0.1349 g
Threonine	0.145 g
Folate, food	42.675 g
Vitamin E (alpha-tocopherol)	7.81 mg
Magnesium, Mg	104.36 mg
Lysine	0.1861 g
Potassium, K	1808.8 mg
Cystine	0.0395 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Ghee	1 1	0	0	0
Tomato Puree	1.5 cups	142.5	33.675	0.7875
Water	1 cup	0	0	0
Ginger Garlic Paste	1 tablespoon	0	0	0
Red Chili Powder	1 teaspoon	0	0	0
Green	0.25 cup	2.09	0.4114	0.0124
butter bean	0.5 cup	0	0	0
black	0.25 cup	17.64	4.3064	0.1148