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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put lentils, onion, cinnamon and bay leaf in pot with enough water to cover. | 2. Bring to the boil, turn heat low and leave until the lentils have soaked up all the water. | 3. Add salt, turmeric and coriander, and mash with a wooden spoon or with a potato masher. | 4. Add water depending on the consistency you want, stir and bring to the boil. Allow to cook for 3 minutes and then remove from heat. | 5. Using a small frying pan, heat the oil until very hot add the chillies and the garlic. | 6. Remove the chillies once they have darkened and add them to the daal. | 7. Take the pan off the heat once the garlic turns brown, pour the oil and the garlic into the daal. | 8. Add the fresh coriander, stir and cover. | 9. Serve as a soup, or part of a main course with rice/ roti/ naan bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red lentil	1	cup		687.36	121.152	45.9072	4.1664
turmeric	3/4	teaspoon	ground	7.02	1.5106	0.2178	0.0731
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
salt	1	teaspoon		-	-	-	-
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
garlic clove	3		crushed	-	-	-	-
red chilies	2			-	-	-	-
bay leaf	1			-	-	-	-
cinnamon	1	stick		-	-	-	-
coriander	1	tablespoon		0.23	0.0367	0.0213	0.0052

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