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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. cook rice with water. Prepare fort helitthal or seasoning. For seasoning, take two spoons of oil in a pan, heat it and put the mustard seeds in the oil. When the mustard seeds start popping and crackling add the red chillies. Then add the bengal gram (split) and black gram (split). Add a pinch of asafoetida (hing). Finally add the curry leaves. Add the cooked rice, salt and turmeric powder and mix well. Remove from fire and add the lemon juice. Mix well. You can also decorate the dish with roasted cashew nuts, chopped coriander and curry leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1 1/2	cups	cooked	1012.875	221.8612	19.7858	1.8315
red chilies	2			-	-	-	-
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
urad dal	1/2	teaspoon		-	-	-	-
ginger	1/2	teaspoon	grated	3.015	0.6446	0.0808	0.0382
channa dal	1	teaspoon	roasted	-	-	-	-
curry leaf	4 -5			-	-	-	-
turmeric powder	1/8	teaspoon		-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
oil	1	teaspoon		37.376	0.0	0.0119	4.2445
salt				-	-	-	-

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