RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.5773
Energy (kCal)	390.9673
Carbohydrates (g)	43.3156
Total fats (g)	23.1471
Fatty acids, total saturated 20:0 (g)	0.0588
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1866
Fatty acids, total polyunsaturated 17:1 (g)	0.0218
Fatty acids, total trans-monoenoic (g)	0.0017
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0017
Riboflavin (mg)	0.3210
Tocopherol, beta (mg)	0.0598
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.6687
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.6759
Proline (g)	0.2738
Fatty acids, total polyunsaturated 18:1 t (g)	0.0017
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	8.3432
Adjusted Protein (g)	0.0000
Cystine (g)	0.1136
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.6060
Copper, Cu (mg)	0.7330
Maltose (g)	0.0000
Zinc, Zn (mg)	2.1995
Total lipid (fat) (g)	23.1471
Vitamin K (phylloquinone) (g)	57.4429
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0036
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	85.5714
Folate, total (g)	106.7720
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4961.1802
Energy (kcal)	390.9673
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2049
Fatty acids, total saturated 14:1 (g)	0.0050
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1307
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	19.1229
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1118
Vitamin C, total ascorbic acid (mg)	72.5726
Lutein + zeaxanthin (g)	595.5052
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3099
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	109.3979
Fatty acids, total saturated 16:0 (g)	2.4105
Carbohydrate, by difference (g)	43.3156
Vitamin D (IU)	0.0000
Fructose (g)	7.6912
Fluoride, F (g)	12.2725
Aspartic acid (g)	1.1021
Tyrosine (g)	0.2258
Potassium, K (mg)	1568.5616
Fatty acids, total saturated 12:0 (g)	0.0049
Vitamin A, RAE (g)	249.8967
Serine (g)	0.3279
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3387
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0456
Histidine (g)	0.1789
Isoleucine (g)	0.2593
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.4554
Water (g)	961.8873
Fatty acids, total saturated 8:0 (g)	0.0028
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	2599.4790
Sodium, Na (mg)	1354.7963
Iron, Fe (mg)	6.4070
Energy (kJ)	1633.0787
Ash (g)	7.2297
Caffeine (mg)	0.0000
Glycine (g)	0.3464
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0024
Fatty acids, total saturated 18:2 undifferentiated (g)	4.9463
Fatty acids, total polyunsaturated (g)	5.1398
Vitamin E (alpha-tocopherol) (mg)	4.6641
Sucrose (g)	2.8405
Vitamin B-6 (mg)	0.5853
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3008
Beta-sitosterol (mg)	0.0400
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	11526.9622
Starch (g)	0.0000
Pantothenic acid (mg)	0.9743
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0044
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5405
Folate, food (g)	106.7720
Fatty acids, total saturated 20:1 (g)	0.0570
Fatty acids, total monounsaturated (g)	13.3280
Stigmasterol (mg)	0.0600
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0177
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0131
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	42.2491
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.3441
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	199.4707
Fatty acids, total saturated 10:0 (g)	0.0399
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0015
Alanine (g)	0.3282
Glutamic acid (g)	2.9554
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	735.1204
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.4283
Folate, DFE (g)	106.7720
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	11.4950
Tryptophan (g)	0.1150
Threonine (g)	0.2888
Fatty acids, total polyunsaturated 18:1 c (g)	0.0392
Manganese, Mn (mg)	1.9327
Protein (g)	10.5773
Cryptoxanthin, beta (g)	4.6150
Fatty acids, total saturated 18:1 undifferentiated (g)	13.0363
Betaine (mg)	1.0660
Phosphorus, P (mg)	304.1074
Tocopherol, gamma (mg)	0.8206

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Soak dried chilis in a cup of water. | 2. Wash and pick through yellow split peas. | 3. Rinse and drain. | 4. Chop onion and garlic roughly. | 5. Melt butter with olive oil in large heavy base pan. | 6. When hot, add onion and garlic and tumeric and fry til transparent. | 7. Add yellow split peas and stir fry gently for about 10 minutes. | 8. Add vegetable stock and bring to boil then reduce to simmer. | 9. Chop up chilis. | 10. Chop up peeled ginger. | 11. Chop up tomato roughly, deseeding and discarding pulp and seeds. | 12. Add chilis, ginger and tomatos to pan. | 13. Add salt and pepper. | 14. Add cumin, coriander and fenugreek. | 15. Put lid on pan. | 16. Simmer for 45 mins, adding water if mixture dries up too much. | 17. When lentils are soft, take off the heat and use a stick mixer to blend ingredients together. | 18. Return to heat if it has cooled down too much. | 19. Add chopped coriander and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow pea	1	cup	split	-	-	-	-
vegetable stock	2	cups		22.1	4.1106	1.0608	0.3094
tomato	2			80.4198	17.3796	3.9316	0.8936
ginger	1	tablespoon		4.8	1.0662	0.1092	0.045
garlic clove	3			-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
red chilies	3			-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
fenugreek	1/2	teaspoon	ground	5.9755	1.0795	0.4255	0.1186
coriander	2	tablespoons		0.46	0.0734	0.0426	0.0104
salt	1	pinch		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

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

Cooking in progress....

Channa Dal