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Yellow Mung Beans with Summer Squash
FATFREE VEGAN KITCHEN14Ingredients
45Minutes
110Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups mung beans (dried yellow, picked over and washed)
- 5 yellow squash (small, cut into 1-inch pieces, original recipe suggests zucchini)
- 5 1/2 cups water
- 1/2 tsp. turmeric
- 1/2 Tbsp. salt
- 2 jalapeño peppers (seeded and minced, original recipe suggests 5, optional)
- 2 Tbsp. fresh ginger (peeled and minced)
- 3 Tbsp. parsley (minced, original states 1/2 cup cilantro)
- 1/8 tsp. canola oil (original calls for 3 tbsp. oil)
- 1/2 cup finely chopped onion
- 1/2 Tbsp. cumin seeds
- 2 tsp. ground cumin
- 1 Tbsp. ground coriander
- 1/2 tsp. paprika
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat9 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1060mg44% |
| Potassium1310mg37% |
| Protein6g |
| Calories from Fat9 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber7g28% |
| Sugars11g |
| Vitamin A25% |
| Vitamin C140% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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