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Moong Dal with Spinach

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.3029
Energy (kCal)147.127
Carbohydrates (g)4.0556
Total fats (g)14.9175
  • Cuisine

    Asian >> Indian Subcontinent >> Indian

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the water, lentils, spinach, green chile peppers, ginger, turmeric, and salt in a large pot over medium-high heat; bring to a boil and cook until the lentils are tender and the water is absorbed, about 20 minutes. | 2. Heat the oil and ghee together in small skillet; fry the curry leaves, red chile peppers, cumin seeds, mustard seed, and asafoetida powder in the mixture until the seeds begin to splutter. Stir the mixture into the lentil mixture. Sprinkle the ground red pepper over the mixture and cook another 5 minutes. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 4 cups 0.0 0.0 0.0 0.0
    yellow lentil 1 cup split - - - -
    spinach 1 bunch shredded - - - -
    green chile pepper lengthwise 2 halved - - - -
    ginger 1 piece grated - - - -
    turmeric 1 teaspoon ground 9.36 2.0142 0.2904 0.0975
    salt to taste - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    ghee 1 tablespoon - - - -
    curry leaf 6 - - - -
    red chile pepper 2 2.5 0.5506 0.1169 0.0275
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    mustard seed 1 teaspoon 10.16 0.5618 0.5216 0.7248
    asafoetida powder 1 pinch - - - -
    red pepper 1/2 teaspoon ground 2.5 0.5506 0.1169 0.0275

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



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