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Kae Misr Wot

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.8084
Energy (kCal)866.88
Carbohydrates (g)134.4516
Total fats (g)17.9516
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In pan, cook the lentils in 3 1/2c of the water over low heat for about 1/2 hour, or until the lentil are soft and the water has almost completely evaporated. | 2. Set aside. In a dry pan, stir fry the onions for 2 mins, add the oil and stir fry 2 mins more. | 3. Add the remaining 1/2c water, the tomato paste, chow, and salt and continue to stir. | 4. Add the red lentils and mix well over moderate heat for 3 mins until everything is reduced to a thick, well seasoned puree. | 5. Serve warm with Injeera. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red lentil 1 cup dried 687.36 121.152 45.9072 4.1664
    water 4 cups 0.0 0.0 0.0 0.0
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    corn oil 1 tablespoon 122.4 0.0 0.0 13.6
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    salt 1/2 teaspoon - - - -

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



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