Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- Bengal gram (Channa Dal) 2 cups
- ginger (finely chopped)
- green chillies (finely chopped)
- cumin seeds
- rai or sarso seeds
- salt
- oil (for deep fry)
- red chilli powder (2 teaspoon)
- haldi powder (1 teaspoon)
- curd (blended)
- small boiled potatoes
Directions
1.Soak channa dal for about 2 hrs.
1a.Grind in mixer with a little ginger and green chillies to a thick paste (not finely ground)
2. Add 1/2 teaspoon cumin seeds , salt , red chilli powder and a little haldi to it
3. Mix the paste
4. With a little oil in the kadai, slightly fry the paste (till it becomes slightly dry).
5. On a plate, spread some oil and pour the fried paste and spread it on the plate with your palm
6. Leave aside for about half an hour
7. Cut the spread paste into cubes (like barfis)
8. Deep fry the dal cubes in a kadai and keep aside
9. Take a little oil in kadai for tadka. Add cumin seeds and rai and dried red chilli (whole)to it.Also a few curry leaves.
10. Add finely chopped ginger and green chillies chopped
11. Add red chilli powder, salt and haldi to taste
12. Add curd + 2 teaspoon besan flour and a little water(2-3 cups)
13. Bring to boil
14. Add the dal cubes and boil for a 5 minutes
15. Add finely chopped Coriander leaves for garnish
Category:Vegetable Recipes