RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.3336
Energy (kCal)	48.0224
Carbohydrates (g)	10.312
Total fats (g)	0.618
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0069
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0472
Tocopherol, beta (mg)	0.0223
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0205
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0991
Proline (g)	0.0545
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.7935
Adjusted Protein (g)	0.0000
Cystine (g)	0.0240
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.6062
Copper, Cu (mg)	0.1489
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4684
Total lipid (fat) (g)	0.6180
Vitamin K (phylloquinone) (g)	17.6539
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)	0.0002
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.1752
Folate, total (g)	34.2367
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1860.8246
Energy (kcal)	48.0224
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0031
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0151
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.9128
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0223
Vitamin C, total ascorbic acid (mg)	30.8118
Lutein + zeaxanthin (g)	274.7676
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0505
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)	28.7362
Fatty acids, total saturated 16:0 (g)	0.0536
Carbohydrate, by difference (g)	10.3120
Vitamin D (IU)	0.0000
Fructose (g)	3.0652
Fluoride, F (g)	5.1379
Aspartic acid (g)	0.3309
Tyrosine (g)	0.0382
Potassium, K (mg)	559.3248
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	93.8231
Serine (g)	0.0659
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0684
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)	0.0004
Fatty acids, total saturated 14:0 (g)	0.0004
Histidine (g)	0.0354
Isoleucine (g)	0.0466
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.3584
Water (g)	211.3263
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0003
Carotene, beta (g)	1003.0135
Sodium, Na (mg)	12.4144
Iron, Fe (mg)	0.8376
Energy (kJ)	197.9953
Ash (g)	1.2260
Caffeine (mg)	0.0000
Glycine (g)	0.0505
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1967
Fatty acids, total polyunsaturated (g)	0.2040
Vitamin E (alpha-tocopherol) (mg)	1.2167
Sucrose (g)	0.0318
Vitamin B-6 (mg)	0.2043
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0722
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	5747.7811
Starch (g)	0.0000
Pantothenic acid (mg)	0.2103
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0916
Folate, food (g)	34.2367
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.1933
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	16.0132
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0753
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	29.9443
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0678
Glutamic acid (g)	1.0195
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	225.6222
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0671
Folate, DFE (g)	34.2367
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)	3.1973
Tryptophan (g)	0.0153
Threonine (g)	0.0661
Fatty acids, total polyunsaturated 18:1 c (g)	0.0016
Manganese, Mn (mg)	0.2870
Protein (g)	2.3336
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1899
Betaine (mg)	0.3180
Phosphorus, P (mg)	63.7112
Tocopherol, gamma (mg)	0.2681

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. NB ALL spices and quantities are adjustable, you can leave out one or more spices. If you like a thinner dahl, add more water. If you like a thicker dahl, add less water. This serves more if used as a side dish. | 2. Pick through dried pulses for stones or other foreign material in a plastic bowl or ice- cream container. | 3. Rinse several times by swishing water in this container, like washing rice. | 4. Place in dutch oven or extra large saucepan and cover with water about two inches over the top. | 5. Bring to the boil and simmer for about 10 minutes. | 6. Drain pot, and save the water for your plants.Cover with fresh water and bring to boil. | 7. Simmer for about 30-4o minutes until dahl is tender, or mushy, however you like it. You can add more boiling water from your kettle as you are cooking, if you think it's getting dry. Some kinds of pulse take longer than others, and some absorb more water. | 8. Then stir in tomato and spinach, | 9. Whilst dahl is still simmering gently, place oil in a small frypan, and heat. Add the spices to the hot oil and fry whilst stirring until the cumin seeds darken and begin to roast 30sec-1&1/2 mins - be careful, the mustard seeds may start to pop and spit. | 10. As soon as the spices begin to darken and roast, tip the contents into your dahl pot and stir. BE CAREFUL, YOU ARE ADDING FAT TO WATER. STAND BACK FROM THE POT AS YOU ADD. | 11. Add salt to taste. | 12. Serve over steamed Basmati rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
moong dahl be pea	1	can	split	-	-	-	-
basmati rice	6	cups	steamed	-	-	-	-
spinach	1/2	bunch		-	-	-	-
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
cumin seed	1/2 - 1	tablespoon		0.0	0.0	0.0	0.0
chili flake	1/2 - 1	tablespoon		-	-	-	-
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
black mustard seed	1	teaspoon		-	-	-	-
coriander powder	1/2	teaspoon		2.682	0.4949	0.1113	0.1599
ghee	2	tablespoons	peanut	-	-	-	-
salt				-	-	-	-

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

Cooking in progress....

Easy Dahl Recipe