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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the lentils, water and carrots in a large pot and bring to a boil. Reduce heat to med/low and partially cover, letting it simmer for 20 minutes. | 2. (If you're going to cook basmati rice, start it now.) Add the potatoes, and cook for 15-20 minutes more, till the potatoes are soft. You may need to add an additional 1/2-1 cup of water if you find it getting too thick. | 3. Meanwhile, in a small frying pan heat the olive oil (over med/high)and stir in the mustard seeds. Stir for a minute, till they start to pop. Reduce heat. Stir in the other spices and saute for 1 minute. Set aside. | 4. When the potatoes and lentils are fully cooked, stir in the spice mixture, salt and lemon juice. Serve immediately. (With chapatis or over rice; steamed collards or salad). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red lentil	2	cups	dried	1374.72	242.304	91.8144	8.3328
carrot	1	cup	chopped	52.48	12.2624	1.1904	0.3072
water	4 1/2	cups		0.0	0.0	0.0	0.0
potato	1 1/2	cups	medium-cubed	173.25	39.3525	4.6125	0.2025
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
cumin	3/4 - 1	teaspoon	ground	0.0	0.0	0.0	0.0
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
chili	1/2	teaspoon	mild crushed	0.625	0.1478	0.0312	0.0031
curry powder	3/4 - 1	teaspoon		0.0	0.0	0.0	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt	1/2	teaspoon		-	-	-	-

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