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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the lentils in a pot and fill the pot with boiling water. Cook over low heat for 15 minutes. Meanwhile, heat the oil in a pan and add the cumin seeds. When the seeds start to pop, add the onion and stir-fry until golden and a little crisp. Remove half the onion with a slotted spoon and drain on paper towels. | 2. Add the tomato paste, ginger-garlic paste, chilies, and salt to the pan and cook until well blended. Add the cooked lentils. | 3. Serve hot, with the reserved fried onions on top and garnished with garnished with cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red lentil	10	ounces	split	1014.9118	178.8853	67.7836	6.1518
sunflower oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
onion	1		sliced	60.0	14.01	1.65	0.15
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
ginger garlic paste	1	teaspoon		-	-	-	-
green chilies	2			194.3028	48.0	0.0	0.0
salt				-	-	-	-
cilantro			chopped	-	-	-	-

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