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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain. | 2. Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes. | 3. Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes. | 4. Stir in the tomato puree, remove from heat and stir into the lentils. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red lentil	2	cups		1374.72	242.304	91.8144	8.3328
onion	1		diced	60.0	14.01	1.65	0.15
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
curry paste	2	tablespoons		-	-	-	-
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
salt	1	teaspoon		-	-	-	-
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
ginger	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.