Photo: Cala
Estimated Nutrition (whole recipe, rough)
158
Calories
2g
Protein
14g
Fat
8g
Carbs
Counts 6 of 12 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pigeon Pea | not in our table | 0 |
| Water | not in our table | 0 |
| Asafoetida | not in our table | 0 |
| Tamarind | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- sprigs Curry leaves
- 1 tablespoon thick boiled Pigeon peas (Toor dal)
- salt
- 2 cups water
- 1 pinch asafoetida (Hing)
- 1/2 teaspoon Tamarind (optional)
- 8 Black Peppercorns (Kali mirch)
- 1 teaspoon Coriander seeds
- 1 large Tomato
- 1 teaspoon Cumin seeds
- fresh coriander leaves (optional)
- 1 teaspoon oil (optional)
- 1/2 teaspoon mustard seeds (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista