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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In one pot put the lentils and water. | 2. Add the turmeric, chilly, salt and curry leaves and bring to boil. | 3. Cook for about 20 minutes. | 4. In a separate sauce pan heat up the ghee and add the mustard and ajwain seeds. | 5. When you hear the seeds pop add the chopped onion and shredded ginger. | 6. Cook the onions until they are well cooked and brown. To them add the diced tomatoes and finely chopped garlic. | 7. Cook until the tomatoes become soft and are well mixed in the sauce. | 8. Add the sauce to the lentils and simmer for another 10 minutes. | ---------------------------------------------------------------------------

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
water	6	cups		0.0	0.0	0.0	0.0
turmeric powder	1	teaspoon		-	-	-	-
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
sea salt	1/2	teaspoon		-	-	-	-
black salt	1/2	teaspoon		-	-	-	-
curry leaf	2 -3			-	-	-	-
ghee	4	tablespoons		-	-	-	-
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
ajwain	1/2	teaspoon		-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
ginger	1/2	inch		-	-	-	-
tomato	1			40.2099	8.6898	1.9658	0.4468
garlic clove	5			-	-	-	-

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