Estimated Nutrition (whole recipe, rough)
Counts 7 of 12 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Asafoetida | not in our table | 0 |
| Coriander | not in our table | 0 |
| Ghee | not in our table | 0 |
| Water | 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 red masoor dal (red lentils)
- 1/2 cup sliced onions
- 1/2 cup chopped tomatoes
- 1 tbsp chopped green chiliies
- 1 tsp cumin seeds
- 1 tsp aniseed
- a pinch of asafoetida powder
- salt, to taste
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- fresh chopped coriander leaves for garnish
- 2 tbsp ghee
- water, as needed
- =
Directions
Boil lentils in about 1-2 cups of water till they become soft. Add more water as required.
Heat ghee in a pan and add asafoetida, cumin and aniseeds. When they start to sizzle, add in the sliced onions and fry till slightly brown.
Add salt, chili powder, turmeric powder, green chillies and tomatoes and cook for 3-4 minutes till tomatoes dry up.
Add the boiled dal alongwith a little water, depending on consistency desired and let come to a boil.
Garnish with chopped coriander leaves and serve hot.