Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Galangal | not in our table | 0 |
| Ghee | not in our table | 0 |
| Seed | not in our table | 0 |
| Fenugreek | 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
- 2 cans mango (or fresh mango if available), sliced
- 1 onion , chopped
- 1 clove galangal or ginger
- 1 teaspoon garlic paste
- 1 teaspoon ghee
- 1 teaspoon hing powder
- 3 teaspoons turmeric
- 1 teaspoon garam masala
- 1 teaspoon chilli powder
- 2 teaspoons mustard seeds
- 1 teaspoon cumin
- 1 teaspoon fenugreek leaves
Directions
Soak dal over night.
Boil dal in water. Rinse, drain, and keep in separate container.
Boil mango slices in their juice. Add boiled dal and add additional water if required.
In a separate pan, sauté onion, ginger paste, and garlic paste in oil until golden brown.
In a separate pan heat ghee, hing, turmeric, garam masala, chilli powder, mustard seeds, and cumin.
Add all mixtures together in boiling mango and dal pot.
Add fenugreek leaves, and continue boiling.
Allow to cool and serve with rotis or naan and rice .