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Picture of Schezuan pepper spiced South Indian 'sundal'
indian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1394 kcal 70 %
  • Fat 48 g 74 %
  • Saturated 6 g 28 %
  • Carbs 193 g 64 %
  • Fiber 53 g 212 %
  • Protein 59 g 118 %
  • Cholesterol 0 mg 0 %
  • Sodium 2092 mg 87 %
  • Calcium 379 mg 38 %
  • Magnesium 220 mg 52 %
  • Potassium 1152 mg 25 %
  • Iron 10 mg 53 %
  • Zinc 5 mg 47 %
  • Phosphorus 693 mg 99 %
  • Vitamin A 46 µg 5 %
  • Vitamin C 78 mg 86 %
  • Thiamin (B1) 0 mg 23 %
  • Riboflavin (B2) 0 mg 15 %
  • Niacin (B3) 2 mg 11 %
  • Vitamin B6 1 mg 93 %
  • Folate equivalent (total) 368 µg 92 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 7 mg 45 %
  • Vitamin K 69 µg 57 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Schezuan pepper spiced South Indian 'sundal'

Ingredients

  • 28 ounces can garbanzo beans
  • 1 teaspoon schezuan pepper powder, toasted lightly
  • 1 teaspoon Mustard seeds
  • 1 teaspoon split dehusked Urad dal (optional)
  • 1 dried arbol chilli pepper crumbled lightly
  • 1 pinch Asafetida
  • 1/8 teaspoon turmeric powder
  • 1-2 tablespoons juice of a lemon or lime
  • 2 sprigs chopped cilantro for garnishing
  • 2 tablespoons Olive oil
  • Salt to taste

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