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Indian Vegetarian Recipes

Varan Bhaat Recipe | Varan Recipe | How to make Varan Bhat

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Varan Bhaat recipe for Ganesh Chaturthi. It is an important dish that is made during Ganesh Chaturthi festival in Maharashtra and Goa.

Varan bhaat would read as lentil-rice where varan stands for “lentil curry or stew or dal” and bhaat means “steamed rice”.

 

varan bhaat recipe

 

There are many variations of making varan bhaat. This recipe is a Maharashtrian recipe of making dal varan which was shared by my friend. In this recipe post I have shown both the method of making varan as well as cooking rice.

I have also shared a Goan style varan bhaat recipe at the end of this post in which coconut is added. So you can take your pick.

While making varan bhaat, I usually cook the dal in a pressure cooker and rice in a pot. But you can use the pot-in-pot method of cooking both dal and rice together. Nowadays I use the Instant pot and cook both the varan and the rice using the pot-in-pot method.

Varan bhaat is served as naivedyam or bhog to Bhagwan Ganesha along with vegetable dishes like sautéed potatoes (batata bhaji) or sautéed green beans (beans bhaji) or snacks like alu vadi, potato fritters (batata bhajji) and sweets like Puran Poli, Patholi, Coconut Ladoo. Not to forget Modak that is Bhagwan Ganesha’s most favorite food.

This recipe is very simple and easy to make and is a tempered version of varan. For the festival, skip onion and garlic and if preparing on regular days, then you can add garlic in the tempering.

Varan goes best with steamed rice topped with some ghee (clarified butter).

How to make varan bhaat

Making varan (dal)

1. Rinse ½ cup arhar dal (tuvar dal or pigeon pea lentils) in the water a couple of times. Add the lentils in a 2 litre pressure cooker.

 

dal for making varan bhaat recipe

 

2. Add ¾ cup chopped tomatoes and ¼ teaspoon turmeric powder.

 

making varan bhaat recipe

 

3. Add 2 cups of water.

 

making varan bhaat recipe

 

4. Season with salt as per taste.

 

making varan bhaat recipe

 

5. Pressure cook dal for 7 to 8 whistles on medium to high flame.

 

making varan bhaat recipe

 

6. When the pressure settles down on its own, open the lid.

 

making varan bhaat recipe

 

7. Mash the dal with a wired whisk or wooden spoon. Add water as required only if the dal looks thick. If adding water, then keep to simmer on low flame till you get the desired consistency, which is neither thick nor thin. Switch off and keep covered.

 

making varan bhaat recipe

 

Tempering for varan recipe

8. Heat 2 tablespoons oil or ghee in a small pan.

 

making varan bhaat recipe

 

9. Add ½ teaspoon mustard seeds first and let them crackle.

 

making varan bhaat recipe

 

10. Then add ½ teaspoon cumin seeds and let them splutter.

 

making varan bhaat recipe

 

11. Add the asafoetida, curry leaves, and green chilies. Fry for a couple of seconds till curry leaves become crisp and then switch off the flame.

 

making varan bhaat recipe

 

12. Pour the whole tempering in the dal.

 

making varan bhaat recipe

 

13. Cover and let the tempering flavors infuse with the dal for about 5 to 6 minutes.

 

making varan bhaat recipe

 

14. Later mix the dal.

 

making varan bhaat recipe

 

15. Add 2 tablespoons chopped coriander leaves. Mix and then serve with bhaat or steamed rice.

 

varan bhaat recipe

 

For cooking bhaat (rice)

16. Before you begin with making varan, rinse and soak 1 cup rice in enough water for 20 to 30 minutes.

 

rice for making varan bhaat recipe

 

17. After 20 to 30 minutes, heat 2 cups water + ½ teaspoon salt in a deep pot or pan. Let the water come to a boil. Salt is optional and can be skipped. Depending on the quality of rice, you can add 2 cups water or 2.5 cups water.

 

making varan bhaat recipe

 

18. After the water has come to a boil, lower the flame. Drain all the water from the rice and add to the hot water.

 

making varan bhaat recipe

 

19. Cover pot with a lid and simmer rice on a low to medium-low flame till all the water is absorbed and the rice grains are cooked well and fluffy.

 

making varan bhaat recipe

 

20. In between do check a couple of times. If you feel the water is less and the rice grains are not cooked, then you can add some more water. Then gently mix with a fork. Cover and continue to cook.

 

making varan bhaat recipe

 

21. Once the rice grains are tender and cooked well, fluff rice with a fork.

 

making varan bhaat recipe

 

22. Serve hot steamed rice with dal varan. You can top a bit of ghee on varan while serving.

Varan Bhaat (Maharashtrian Varan Bhaat Recipe)

Maharashtrian varan bhaat recipe – delicious lentil stew or dal made with pigeon pea lentils and served with rice.

varan bhaat
Cuisine:indian,maharashtrian

Diet:Vegan,Vegetarian

Difficulty Level:Easy

Servings (change the number to scale):3

(1 CUP = 250 ML)

for making varan recipe

  • Rinse the lentils well in water for a couple of times. Then add them in a 2 litre pressure cooker along with chopped tomatoes and turmeric powder.
  • Pressure cook the lentils with tomatoes and turmeric powder for 7 to 8 whistles on medium flame.
  • When the pressure settles down on its own, open the lid and mash the dal with a wired whisk or wooden spoon. Cover and keep aside.
  • If the dal looks thick, then you can add water as required.
  • If adding water, then keep to simmer on low flame till you get the desired consistency, which is neither thick nor thin.
  • Switch off flame and keep covered.

tempering varan

  • Heat oil or ghee in a pan.
  • Add the mustard seeds first and let them crackle.
  • Then add the cumin and crackle them.
  • Add the asafoetida, curry leaves and green chilies.
  • Fry for a few seconds till the curry leaves become crisp.
  • Pour the whole tempering in the dal.
  • Cover and let the tempering flavors infuse with the dal for about 5 to 6 minutes.
  • Garnish varan bhaat with coriander leaves or stir in the coriander leaves.
  • Serve varan bhaat hot with steamed rice.

for making bhaat or steamed rice

  • Rinse the rice till the water clears from the starch.
  • Soak the rice for 20 to 30 minutes.
  • After 20 to 30 minutes, heat 2 cups water + ½ teaspoon salt in a deep pot or pan. Let the water come to a boil. Salt is optional and can be skipped.
  • After the water has come to a boil, lower the flame. Drain all the water from the rice and add to the hot water.
  • Cover pot with a lid and simmer rice on a low to medium-low flame till all the water is absorbed and the rice grains are cooked well and fluffy.
  • In between do check a couple of times. If you feel the water is less and the rice grains are not cooked, then you can add some more water. Then gently mix with a fork. Cover and continue to cook.
  • Once the rice grains are tender and cooked well, fluff rice with a fork.
  • Serve hot steamed rice with dal varan. You can top a bit of ghee on varan while serving.
Few tips and suggestions for varan:

  • You can also add 1 or 2 tablespoons fresh grated coconut toward the end in this varan recipe.
  • If you want you can add some goda masala also in the dal.
  • 2 to 3 slightly crushed garlic cloves can be added if making varan for regular days. While tempering, add the garlic along with the curry leaves and green chilies. Fry till garlic turns light golden and then add the tempering in the dal varan.

For pressure cooking rice:

  • Pressure cook the rice with 2 cups water for 2 to 3 whistles.
  • For separate grains just add 1.5 cups water and pressure cook for 1 to 2 whistles.
  • For a more softer texture add 2.5 cups water and pressure cook for 2 to 3 whistles.

Note that the approximate nutrition info is for 1 serving of varan with steamed rice.

Nutrition Facts

Varan Bhaat (Maharashtrian Varan Bhaat Recipe)

Amount Per Serving

Calories 339 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 969mg42%

Potassium 265mg8%

Carbohydrates 71g24%

Fiber 7g29%

Sugar 4g4%

Protein 11g22%

Vitamin A 802IU16%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 32mg160%

Vitamin B6 1mg50%

Vitamin C 70mg85%

Vitamin E 1mg7%

Vitamin K 7µg7%

Calcium 59mg6%

Vitamin B9 (Folate) 331µg83%

Iron 2mg11%

Magnesium 29mg7%

Phosphorus 95mg10%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Goan Style Varan Bhaat with Coconut

This Goan varan bhaat is an important dish that is made during the Ganesh Chaturthi festival in the regions of Goa and Konkan. This is a vegan recipe.

This recipe is different from the Maharashtrian Varan recipe posted above and has fresh coconut added in it with minimal spices.

 

varan bhaat recipe for ganesh chaturthi, varan baat with coconut.

 

I make this varan bhaat with coconut often and in fact it is one of our comfort food.

The varan bhaat is served in the Naivedyam or bhog we offer to Lord Ganesha along with the other veggies dishes & sweets. This is satvik dal with no onion and garlic added to it.

You can have the varan with some steamed rice or even roti. You can add a bit if ghee on top of the varan while serving. This is one delicious recipe and you must try it.

Goan Varan Bhaat with Coconut

A lentil preparation made with tuvar dal (arhar dal), coconut, some spices and herbs. This Goan style varan bhaat is best served with steamed rice.

varan bhaat recipe, goan style varan bhaat recipe

Diet:Vegan,Vegetarian

Difficulty Level:Easy

Servings (change the number to scale):3 to 4

(1 CUP = 250 ML)

  • Pick, rinse the lentils couple of times in water.
  • Pressure cook the lentils till they are soft.
  • Mash them with a spoon or ladle. Keep aside.
  • Grind the coconut with little water to a smooth paste.
  • Add coconut paste to the cooked lentils and mix well.
  • Then add cumin powder, turmeric powder & curry leaves and salt. mix again.
  • Add water to thin the dal if required.
  • Keep the dal on the stove and let it simmer for 10-12 minutes.
  • Serve Varan Bhaat with steamed rice and some ghee.
  • Instead of combination of moong or arhar dal, you can also add 1 cup of arhar or moong dal instead.
  • You can also grind the coconut with cumin seeds and then add to the dal.

Nutrition Facts

Goan Varan Bhaat with Coconut

Amount Per Serving (4 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Paneer Tikka Masala

paneer curry served in a white bowl garnished with cilantro with naan in the background

Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.

paneer curry served in a white bowl garnished with cilantro with naan in the background

About This Recipe

You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.

Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.

They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.

There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.

This Paneer Tikka Masala

  • is super creamy, smooth.
  • goes well with naan, paratha.
  • makes a comforting meal.
  • leftovers are great as well!

Ingredients

There are 2 parts to this recipe- the paneer tikka and the curry.

ingredients for paneer tikka masala arranged on a board

Paneer Tikka

Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.

Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.

Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.

The Masala/Curry

Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.

Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.

Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!

Step by Step Instructions

1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:

  • 1 & 1/2 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon salt
  • juice of 1/2 lime

2- Using a spatula or whisk, mix until all the ingredients are well combined.

3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).

4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

step by step picture collage of making paneer tikka masala

5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.

6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.

7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.

8- Then add 3 large tomatoes (chopped) along with the following:

  • 1& 1/2 teaspoon curry powder
  • 1/2 teaspoon Kashmiri red chili powder
  • 3/4 teaspoon salt, or to taste
  • 1 tablespoon sugar
step by step picture collage of making paneer tikka masala

9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.

10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.

11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).

step by step picture collage of making paneer tikka masala

13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.

14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.

15- Add the roasted paneer, onions and peppers into the curry.

16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

step by step picture collage of making paneer tikka masala

Serving Suggestions

You can serve paneer tikka masala with the following:

  • Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
  • Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
  • Roti: you can never go wrong with the classic Indian everyday bread.
  • Tandoori roti: another great bread to serve the curry with.
bowl of paneer tikka masala garnished with cilantro and spoons of spices placed on the side

Vegan Variation

For a vegan version of this recipe you can do the following substitutions:

  • use extra-firm tofu in place of paneer.
  • marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
  • replace butter with vegan butter.
  • replace heavy cream with coconut milk.

Tips & Notes

  • I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
  • Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
  • If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
  • You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
plate with naan and a paneer curry

Frequently Asked Questions

Is Paneer Tikka same as Paneer Tikka Masala?

No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.

What can I substitute the curry powder with?

Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.

Is Paneer Tikka Masala same as Paneer Makhani?

They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.

This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.

If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.

paneer curry served in a white bowl garnished with cilantro with naan in the background

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Paneer Tikka Masala

Paneer Tikka Masala is a popular Indian curry where spiced and grilled paneer tikka is added to a creamy curry. It is best enjoyed with warm naan!
Course Entree
Cuisine Indian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 367kcal
Author Manali

Ingredients

Paneer Tikka

  • 1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
  • 1 & 1/2 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Kashmiri red chili powder for color
  • 1/4 teaspoon red chili powder or to taste
  • 1/2 lime juice of
  • 225 grams paneer cut into cubes
  • 1 medium red onion quartered and separated into petals
  • 1 medium green pepper cut into 1-inch cubes

Curry

  • 1 tablespoon oil I used avocado oil, use oil of choice
  • 2 tablespoons butter divided, unsalted or salted either works
  • 1/2 teaspoon cumin seeds
  • 1 inch cinnamon stick
  • 1 large white onion roughly chopped, around 150 grams
  • 3-4 large garlic cloves chopped
  • 1 inch ginger chopped
  • 3 large tomatoes roughly chopped, around 400 grams
  • 1 & 1/2 teaspoon curry powder
  • 3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
  • 3/4 teaspoon salt or to taste
  • 1 tablespoon sugar I used granulated white sugar
  • 1 cup water or more as needed
  • 2-3 tablespoons heavy cream 30-45 ml
  • 1 tablespoon chopped cilantro

Instructions

  • We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
  • To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.

    Using a spatula or whisk, mix until all the ingredients are well combined.

  • Now add cubed paneer, onion (quartered and separated into petals) and green pepper

    Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

  • Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
  • Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
  • Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
  • Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
  • Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

    Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

    Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).

  • Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
  • Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
  • Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

Video

Notes

  1. I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
  2. Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
  3. If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
  4. You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
  5. Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.

Nutrition

Calories: 367kcal | Carbohydrates: 21g | Protein: 12g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 536mg | Potassium: 574mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1803IU | Vitamin C: 51mg | Calcium: 357mg | Iron: 1mg
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