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

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)43.3136
Energy (kCal)1273.138
Carbohydrates (g)220.7805
Protein (g)16.6914
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    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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