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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. pick over lentils and wash in several changes of water. drain. place in heavy saucepan. add 5 c water and turmeric. stir and bring to simmer over medium heat. (do not let it boil over.). | 2. cover in such a way as to leave the lid very slightly ajar, turn heat to low, and simmer gently for 35-40 min or until tender. stir a few times during cooking. | 3. add salt and mix. leave covered, on very low heat, as you do the next step:. | 4. put oil in frying pan and set over medium-high heat. | 5. when oil is hot, add asafetida. a second later, add cumin seeds. let cumin seeds sizzle for a few seconds. add in red chiles. as soon as they turn dark red (just takes a few seconds), lift up the lid of the lentil pan and pour the contents of the frying pan, oil as well as spices. cover the saucepan immediately to trap aromas. | 6. serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red lentil	1 1/2	1/2		1031.04	181.72799999999998	68.8608	6.2496
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
salt	1 1/4 - 1 1/2	1/2		-	-	-	-
ghee	3	tablespoons		-	-	-	-
asafoetida powder				-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
hot red chili pepper	3 -5			-	-	-	-

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