Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 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 |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Tamarind | not in our table | 0 |
| Coriander | not in our table | 0 |
| Asafoetida | 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 toor dal, picked, cleaned and washed
- 1 tsp turmeric powder
- 2 tsp tamarind pulp (Tamco)
- 3 cups chopped ripe tomatoes
- 2 cloves of garlic, very finely minced
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1/4 tsp asafoetida
- 1 tsp freshly ground black pepper
- 2 tsp red pepper powder
- 4 green chilies, chopped into large chunks
- 5 1/2 cups of water
Directions
In a saucepan combine dal, turmeric, and water. Bring to a boil over medium-flame.
Simmer over low hear for a half hour, stirring occasionally to prevent sticking.
The pan should be partially covered as the lentils are cooking.
The lentils should be tender at the end of the half hour.
Cook more if they are still not too soft. Remove from heat and set aside
Strain the lentils into a bowl.
Add enough water to make the broth upto 4 1/2 cups of liquid.
Set aside the lentils to use for another recipe.
Place tamarind pulp in a bowl and pour 1/2 cup of hot water and soak for 15 minutes.
Mash with the back of a spoon.
Strain into a bowl and set aside..
Puree 2 and a half cups of the tomatoes with the garlic and a half cup of water until smooth
Add the tamarind water, pureed tomatoes, cumin, black pepper, red pepper, coriander powder, asafoetida and the green chilies to the strained lentil broth.
Over a medium flame heat the mix until it is almost boiling. Make certain not to let the broth boil.
Reduce the heat to a gentle flame and simmer, partially covered for 20 minutes.
Add the remaining chopped tomatoes and cook for a few minutes