Photo: K8
Estimated Nutrition (whole recipe, rough)
237
Calories
14g
Protein
2g
Fat
46g
Carbs
Counts 9 of 13 ingredients — the other 4 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 |
|---|---|---|
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Asafoetida | not in our table | 0 |
| Ghee | 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 lentils (lal masoor)
- 2 cups water
- 1 small onion sliced
- 2-3 green chillies, chopped
- 1 medium-sized tomato, chopped
- 2 cloved of garlic, sliced
- salt, to taste
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- 1 tsp cumin seeds
- 1 tsp fennel seeds (saunf)
- a pinch of asafoetida powder (hing)
- 1 tbsp ghee
- =
Directions
1
Boil lentils with onions, tomato, green chillies, garlic and turmeric powder till lentils soften and pulp. Add salt and stir well.
2
In a small frying pan, make tempering by heating ghee and frying cumin seeds, fennel seeds, red chili powder and asafoetida powder till it all starts to sizzle.
3
Add tempering into dal and stir well.
4
Serve warm over rice.
Recipe sourced from
fandom