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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover the dhal or lentils with boiling water and soak for 30 minutes. Drain and boil in fresh water for 10 minutes. Drain once more and set aside. | 2. Fry the onion and garlic int he ghee or butter and sunflower oil in a large saucepan for about 5 minutes. | 3. Add the rice, and stir well to coat the grains in the ghee/butter and oil. Stir in the spices. Cook gently for a minute or so. | 4. Add the lentils, stock, tomato puree, and seasoning. Bring to a boil, then cover and simmer for 20 minutes until the stock is absorbed and the lentils and rice are just soft. | 5. Stir in the coriander or parsley and check the seasoning. Remove the cinnamon stick and bay leave. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green lentil	1	cup		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	1		crushed	-	-	-	-
ghee	4	tablespoons		-	-	-	-
sunflower oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
basmati rice	1 1/4	1/4		-	-	-	-
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
cumin seed	2	teaspoons		15.75	1.8581	0.748	0.9353
clove	2	cloves		-	-	-	-
cardamom pod	3	tsp	ground	-	-	-	-
bay leaf	2			-	-	-	-
cinnamon	1			-	-	-	-
stock	4	cups		685.44	74.6928	25.3008	32.3568
tomato puree	2	tablespoons		11.875	2.8062	0.5156	0.0656
salt pepper			ground	-	-	-	-
coriander	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156

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