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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | 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
- 2 tsp oil
- 2 tbsp channa dhal
- 2 medium-sized red onions , coarsely chopped
- 3 pieces of coconut , each 1x1 inch
- 1 tsp tamarind paste
- 4–6 dried red chile peppers
- Salt to taste
Directions
In a shallow pan, heat the oil. Add the chana dal, and stir until the dal is roasted.
Add the onions, and stir fry them till they become transparent and the edges turn golden brown. Turn off the heat and let them cool for a few minutes.
When cooled, blend together the onion mixture, coconut, chillies, tamarind, and salt until it makes a smooth paste. Add a few teaspoons of water if necessary.