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Dalia With Broccoli In Sesame-Garlic Sauce Recipe
|Sesame oil||1 Tablespoon|
|Sesame seeds||1 Teaspoon|
|Garlic||7 Clove (35 gm), minced|
|Lemon juice||3 Teaspoon|
|Soy sauce||1 Tablespoon|
|Cumin seeds||1 Teaspoon|
Serving size: Complete recipe
Calories 244 Calories from Fat 164
% Daily Value*
Total Fat 19 g28.9%
Saturated Fat 2.6 g12.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 860.6 mg35.9%
Total Carbohydrates 17 g5.8%
Dietary Fiber 2 g8.1%
Sugars 1.1 g
Protein 5 g10%
Vitamin A 1.4% Vitamin C 30.3%
Calcium 16.3% Iron 27.4%
*Based on a 2000 Calorie diet
Heat oil in a non-stick frying pan; add broccoli and red bell pepper.
Saute, then cover, and cook on low heat until vegetables are tender (approximately for two minutes).
Add beans and continue to cook until beans are heated through.
When done, cover to keep warm and set aside.
For the sauce Heat a pan.
Add roasted chickpea powder.
Add a little water to give it a thick consistency, remove and keep aside in a bowl.
In the same pan, heat oil, add garlic and, sesame seeds, saute for two minutes.
Add water, soy sauce and cumin seeds.
Stir thoroughly and add chickpea powder mixture spoon by spoon.
Turn the heat up to bring about a slow, rolling boil.
Using a whisk, stir sauce frequently until it thickens.
In a large serving bowl, add vegetable mixture to dalia, pour sauce over the top and gently mix.