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Hyderabadi Khatti Dal (Mango Lentil Curry from the Indian state,

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.6914
Energy (kCal)1273.138
Carbohydrates (g)220.7805
Total fats (g)43.3136
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the first three ingredients in a pressure cooker. | 2. Pressure cook for upto 2-3 whistles. | 3. Remove from flame and let out the steam. | 4. Mix the cooked lentils with water using a wooden spoon. | 5. Boil the mixture for 5 minutes. | 6. Heat oil in a pan. | 7. Add cumin seeds and mustard seeds. | 8. Allow to splutter. | 9. Once they stop spluttering, add curry leaves. | 10. Stir-fry until fragrant. | 11. Add garlic and stir-fry until the raw smell is gone. | 12. Mix in the red chilli and turmeric powders and the corriander leaves. | 13. Fry till it turns slightly brown. | 14. Pour over the boiled lentils. | 15. Serve hot over cooked white rice. | 16. Enjoy a hearty lunch! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow lentil 250 washed drained - - - -
    mango 2 peeled de-seeded chopped 198.0 49.434 2.7060000000000004 1.254
    tomato 3 peeled chopped 186.2069 41.2894 9.7151 1.6192
    curry leaf 3 -5 - - - -
    coriander leaf 100 g 23.0 3.67 2.13 0.52
    turmeric powder 2 pinches - - - -
    garlic 4 cloves 17.88 3.9672 0.7632 0.06
    red chili powder 2 teaspoons - - - -
    salt - - - -
    oil 3 tablespoons 336.384 0.0 0.1075 38.2003
    cumin seed 2 teaspoons 15.75 1.8581 0.748 0.9353
    mustard seed 1 teaspoon 10.16 0.5618 0.5216 0.7248
    green chilies 5 485.7571 120.0 0.0 0.0

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



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