Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | not in our table | 0 |
| Water | 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
- =
- 1 cup Yellow lentil (tuar dal)
- 1/2 cup Tamarind water
- 1 cup Tomato puree
- 1/2 tsp. Ginger-garlic paste
- 1/2 tsp. Mustard seeds
- 1 tsp. Cumin seeds
- 1/2 tsp. Turmeric powder
- 1/4 tsp. Black pepper powder
- 1/2 tsp. Red chilli powder
- 3 tbsp. Curry Leaves (chopped)
- 2 tbsp. Vegetable oil
- Salt to taste
- =
Directions
Put the lentils in a pressure pan with turmeric and 3-1/2 cups of water. You can pressure cook it or bring it boil and let it cook over medium heat until tender (about half an hour). Keep aside
Heat oil in a pan. Add mustard seeds and cumin seeds and let it splutter.
Add red chilli powder, pepper powder, salt, tomto puree, ginger-garlic paste and cook for 4 minutes.
Add tamarind water and 2 tbsp. kadi patta. Stir well. Bring it boil, reduce the heat and cook for 2 minutes.
Blend the lentils in electric blender. Add it to the above puree. Also add 2-3 cups water and bring it to boil.
Serve hot. Garnish with Curry leaves (kadi patta).