Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Okra | 1 cup (100g) | 33 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- 150 g dried chana dal
- 1 tbsp minced ginger
- 3–4 chiles , chopped
- Oil
- 3 small bunches fenugreek leaves, finely chopped
- 2 bunches spinach , finely chopped
- Small amount of soy leaves, finely chopped
- 2 average-size tomatoes , chopped
- 2 eggplants , chopped
- 2 potatoes , chopped
- 8–10 ea . okra
- 50 cloves garlic , minced
- Salt to taste
- 2 pinches turmeric powder
- 1 tbsp red chile powder
Directions
Soak the chana dal overnight. Drain and transfer dal to a pot.
Add the ginger and chiles to the dal. Cover with water, and boil for at least 5 minutes until tender. Drain.
Heat the oil in a pan . Add the fenugreek leaves, spinach, soy leaves, tomatoes, eggplant, potatoes, and okra. Cook until the greens are well-wilted.
Fry the garlic in some oil until golden. Stir in the salt, turmeric, and chile powder.
Stir the garlic and dal into the vegetables.
Serve hot.