Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Seed | 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
- 200 g of raw rice
- 1 tablespoon of thor dhall (lentil)
- 1 tablespoon of pepper
- cumin seeds
- cooking oil
- 1 red chili
- mustard seed
- hing
- 500 ml of water
- curry leaves, for garnish
Directions
Take the raw rice, add the thor dhall, pepper and cumin seeds.
Dry grind in the mixer the contents to the consistency slightly larger than sugar. Say like breadcrumbs.
In a sauce pan, take a tablespoon of cooking oil, deep fry a red chili, mustard, hing.
Add the water and allow it to boil.
Add the rice, dhall, pepper mixture into the pan. Keep stirring till it becomes a paste.
Cover the pan with a lid and leave for 10 minutes. If required add more water till the rice is cooked.
Switch off the stove.
Garnish with curry leaves.
Category:Toor dal Recipes
Category:Rice Pudding Recipes