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  • Author: Michelle Burns
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


Can substitute other vegetables except broccoli or okra

Often eaten for breakfast

Can also substitute grits or sooji (coarse semolina flour)


  • 1/8 cup chana lentil
  • 1/8 cup urad lentil
  • 1/4 cup ghee
  • 1 palmful black mustard seed
  • 2 Tbs garlic ginger paste
  • 1 stem curry leaves
  • 1/4 tsp turmeric
  • salt to taste
  • 1/4 cup onion, diced
  • 1 medium carrot, diced
  • 1 cup green beans, cut into bite-size pieces
  • 1 cup kale, stems removed and torn
  • 1/2-1 jalapeño, minced
  • 1 cup couscous
  • 1/4 cup cilantro, divided
  • 3 cups water
  • 1 lime juiced
  • 1 Fried egg per serving


  • Heat ghee in pot or frying pan over high heat until very hot
  • Add the mustard seed, cover and cook until the popping sound slows
  • Add the lentils.
  • Sauté until the lentils turn golden, about 2-3 minutes, stirring occasionally
  • Add the garlic ginger paste and the curry leaves.
  • Cover immediately and turn the heat to medium
  • When the sizzling stops, add the onions and cook until just begining to clear.
  • Add the carrots and green beans.
  • Add 1/2 of the water water and bring to a boil.
  • When the carrots and green beans are crisp tender, add the kale.
  • When the kale is wilted, add the remaing water and bring to a boil
    • When the water is boiling, add the couscous and 1/2 of the cilantr, stirring to disperse through the water..
  • Cover, turn off the heat, and allow to sit for 5 minutes.
  • Fluff the couscous and mix the vegetables through the couscous.
  • Squeeze the lime over the mixture
  • When serving, top with a fried egg.


Source:  Abha Ranjan

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes


  • Serving Size: 372 g plus 1 egg
  • Calories: 275
  • Fat: 19.11
  • Carbohydrates: 17.46
  • Protein: 9.71
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