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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash dahl 2x. Soak half an hour or so if you want it softer. Add 3 c water. | 2. Cook dahl 20-25 minutes over medium heat. | 3. Add diced tomatoes, green chiles, and turmeric. Cook 20 minutes. | 4. In a separate pan, heat oil (medium heat). Add mustard seeds, cumin seeds, red chiles, and asafoetida. Mustard seeds will "pop" like popcorn. (I advise keeping a lid on it to avoid seeds all over your stove.). | 5. Add seed mixture to dahl. Add salt to taste and curry leaves. Cook for 2-3 more minutes. Serve with rice. Enjoy! | 6. To make mango dal, cut up 2 green mangoes. (again, available in Indian grocery stores). Use in place of tomatoes. This makes a sweet dal. | 7. To make cucumber dal, peel and cut up 2 cucumbers or Indian cucumbers (dosaki). Use in place of tomatoes. | 8. To make lemon dal, do not add a vegetable and add the juice of 2 lemons with salt and curry leaves. | 9. To make spinach dal, add 2 c fresh spinach (or frozen spinach) about 10 minutes before cooking is over. | 10. You may have to add a little water with the different types of veggies. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
toor dal	1	cup		-	-	-	-
rom tomato	1 1/4	1/4	diced	-	-	-	-
green chili pepper	3		chopped called	269.8651	63.8231	13.4933	1.3493
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
oil	2	teaspoons		74.752	0.0	0.0239	8.488999999999999
mustard seed	1	tablespoon		32.004	1.7697	1.643	2.2831
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
red chilies	2			-	-	-	-
asafoetida powder	1/8	teaspoon		-	-	-	-
curry leaf	10 -12			-	-	-	-

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