Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | 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
- =
- ½ cup Yellow Split Gram Lentils
- 2 cups chopped Spinach leaves
- ½ cup chopped Tomatoes
- 2 tbsp sliced onions
- 1 tsp chopped Green Chilies
- 1 tsp chopped Ginger
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- 2 tbsp Cooking Oil
- Salt, to taste
- 3 cups water
- 2 tbsp chopped coriander leaves
- =
Directions
Heat oil in a pot and add cumin seeds, green chilies and ginger. Sauté for a minute and add onions. Fry onions till start to brown a bit and then add tomatoes, turmeric powder and chili powder.
Cook for 2-3 minutes till tomatoes become tender, and then add lentils, spinach and water. Let boil for 20-25 minutes on medium-low heat till lentils are tender.
Garnish with chopped coriander leaves and serve hot.