RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.1599
Energy (kCal)	189.2063
Carbohydrates (g)	9.9823
Total fats (g)	15.3432
Fatty acids, total saturated 20:0 (g)	0.0056
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1699
Fatty acids, total polyunsaturated 17:1 (g)	0.0025
Fatty acids, total trans-monoenoic (g)	0.0008
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0008
Riboflavin (mg)	0.1643
Tocopherol, beta (mg)	0.0001
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0097
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.6180
Tocopherol, delta (mg)	0.0122
Arginine (g)	0.8294
Proline (g)	0.2933
Fatty acids, total polyunsaturated 18:1 t (g)	0.0008
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0489
Adjusted Protein (g)	0.0000
Cystine (g)	0.1204
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.2964
Copper, Cu (mg)	0.6113
Maltose (g)	0.0000
Zinc, Zn (mg)	1.6263
Total lipid (fat) (g)	15.3432
Vitamin K (phylloquinone) (g)	0.3671
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.1403
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.8410
Folate, total (g)	32.2875
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	40.5675
Energy (kcal)	189.2063
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0474
Fatty acids, total saturated 14:1 (g)	0.0023
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1857
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1855
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0018
Vitamin C, total ascorbic acid (mg)	0.2383
Lutein + zeaxanthin (g)	15.5760
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3310
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)	66.9345
Fatty acids, total saturated 16:0 (g)	1.3225
Carbohydrate, by difference (g)	9.9823
Vitamin D (IU)	0.0000
Fructose (g)	0.0071
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.5603
Tyrosine (g)	0.2407
Potassium, K (mg)	194.6310
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	1.9380
Serine (g)	0.3069
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3088
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0016
Fatty acids, total saturated 22:0 (g)	0.0026
Fatty acids, total saturated 14:0 (g)	0.0422
Histidine (g)	0.1726
Isoleucine (g)	0.2545
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.9409
Water (g)	1186.0616
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)	0.0038
Carotene, beta (g)	12.2715
Sodium, Na (mg)	49.1460
Iron, Fe (mg)	2.7614
Energy (kJ)	791.6452
Ash (g)	2.6207
Caffeine (mg)	0.0000
Glycine (g)	0.3968
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0012
Fatty acids, total saturated 18:2 undifferentiated (g)	6.3440
Fatty acids, total polyunsaturated (g)	6.5259
Vitamin E (alpha-tocopherol) (mg)	0.1949
Sucrose (g)	0.0911
Vitamin B-6 (mg)	0.0592
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)	0.2047
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)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2285
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)	0.4078
Folate, food (g)	32.2875
Fatty acids, total saturated 20:1 (g)	0.0833
Fatty acids, total monounsaturated (g)	6.0037
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)	0.0050
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.9675
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.0982
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	265.6733
Fatty acids, total saturated 10:0 (g)	0.0130
Galactose (g)	0.0030
Tocotrienol, gamma (mg)	0.0019
Alanine (g)	0.3018
Glutamic acid (g)	1.2877
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.4526
Folate, DFE (g)	32.2875
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)	3.4789
Tryptophan (g)	0.1234
Threonine (g)	0.2392
Fatty acids, total polyunsaturated 18:1 c (g)	0.0011
Manganese, Mn (mg)	0.8233
Protein (g)	6.1599
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.7125
Betaine (mg)	0.1740
Phosphorus, P (mg)	250.3642
Tocopherol, gamma (mg)	0.3081

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. Place split peas in a saucepan with 5 cups of water. | 2. Cover and bring to boil. | 3. Lower heat and simmer very slowly, partially covered until soft (2-2/12 hours) Melt butter in large skillet. | 4. Add crushed garlic, cumin, mustard seeds, turmeric, and cinnamon. | 5. Cook, stirring, over medium heat for 3 minutes. | 6. Add cooked peas and stir until everything is well mixed. | 7. Keep stirring and cooking as you gradually add an additional 1/2 cup water. | 8. You want a creamy consistency but not soup. | 9. Add salt, black and red peppers. | 10. Cook and stir another 5 minutes over low heat. | 11. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow pea	1	cup	split	-	-	-	-
water	5	cups		0.0	0.0	0.0	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
garlic clove	3 -5			-	-	-	-
cumin seed	3/4	teaspoon		5.9063	0.6968	0.2805	0.3508
mustard seed	3/4	teaspoon		7.62	0.4214	0.3912	0.5436
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
cinnamon	1/2	teaspoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black pepper				-	-	-	-
red pepper flake			crushed	-	-	-	-

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

Cooking in progress....

Yellow Split Pea Dal