sri-lankan

Tempered Green Gram Curry with String Hoppers

This simmered dish pairs string hoppers with curry leaves, mung beans, dry and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

17 g Protein

81 g Carbohydrates

31 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

126g string hoppers 194 kcal
49g mung beans, dry 165 kcal
112g coconut milk 221 kcal
6g coconut oil 53 kcal
49g onion, thinly sliced 20 kcal
2g curry leaves 1 kcal
1g mustard seeds 1 kcal
1g turmeric powder 2 kcal
1g salt 0 kcal
279g water 0 kcal

Cooking instructions

mung beanswater
Soak mung beans in water for 1 hour, then drain. Simmer with fresh water until just tender; drain off excess water.
mung beanscoconut milkturmeric powdersalt
Add coconut milk, turmeric, and salt to the pot and simmer gently for 5 minutes to coat the beans in a thick gravy.
coconut oilmustard seeds
In a small pan, heat coconut oil. Add mustard seeds and let them pop.
onioncurry leaves
Add sliced onion and curry leaves; saute until lightly golden.
mung beanscurry leaves
Pour the tempering into the mung bean curry and mix well. Heat through for 1 minute.
string hopperscurry leaves
Warm the string hoppers by steaming for 1 to 2 minutes and serve alongside the curry.