Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pigeon Pea | not in our table | 0 |
| Tamarind | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | 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 (240 ml ) toor daal (split pigeon peas)
- 2 tbsp oil
- 1 onion
- ½ tsp ginger paste
- 1 tsp garlic paste
- 3 tbsp diced or crushed tomato
- 6–8 pieces whole tamarind
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp mustard seeds
- 1 tsp cumin seeds (jeera)
- Curry leaves
- Salt to taste
- Coriander leaves (cilantro) for garnish
Directions
Wash toor daal and boil for about 20 minutes until soft. Drain and smash the dal.
In a kadai , heat the oil until hot. Add curry leaves, mustard seeds and jeera seeds. Fry for a minute. They will pop at first, so a cover will help to avoid a mess.
Add onion and fry until slightly brown.
Add ginger and garlic paste. Fry for a minute, then add the tomatoes. Cook until the oil separates.
Add tamarind pieces, turmeric powder, and red chilli powder. Cook it for 4–5 minutes.
Add the toor daal and enough water for your desired thickness.
Add salt to taste, and garnish with coriander leaves.
Serve with a roti or poured over rice.