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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour the oil into a 4-quart slow-cooker and set it on HIGH. | 2. In a food processor, puree the onion, garlic, and ginger and add it to the cooker. Cover and cook to mellow the flavor and remove the raw taste while you assemble the other ingredients. Stir in the coriander, cumin, turmeric, cardamom, mustard, cayenne, and allspice, and cook, stirring for 30 seconds. | 3. Turn the setting to LOW. Add the lentils, kidney beans, and water; cover, and cook for 8 hours. Add additional water, if needed. Before serving, season with salt and pepper and adjust the other seasonings, if necessary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
yellow onion	1		cut	-	-	-	-
garlic clove	2		peeled	-	-	-	-
ginger	1	teaspoon	peeled minced	1.6	0.3554	0.0364	0.015
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067
mustard	1/2	teaspoon		0.1575	0.0272	0.0167	0.0024
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
brown lentil	1 1/2	cups	rinsed dried	-	-	-	-
kidney bean	1	can	drained rinsed	80.0	11.3103	11.5862	1.3793
water	3	cups		0.0	0.0	0.0	0.0
salt black pepper			ground	-	-	-	-

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