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Lentils With Panch Phoran (Dal)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.607
Energy (kCal)439.7747
Carbohydrates (g)64.1684
Total fats (g)11.2679
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, rinse the lentils and mung beans well and pick out discolored beans. Drain in a sieve and put into a heavy pot with the salt and cold water. Stir and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally, to prevent sticking. When lentils are tender, remove from heat. | 2. Heat oil in a small skillet over medium-high heat. Add asafetida and panch phoran, stir and allow spices to sizzle, about 30 seconds. | 3. Add tomato and turmeric. Work mixture with wooden spoon into a puree. Cook about 3 minutes. | 4. Add tomato mixture to the cooked lentil mixture and simmer about 5 minutes. | 5. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red lentil 1/2 cup 343.68 60.576 22.9536 2.0832
    mung bean 1/2 cup dehulled 15.6 3.0888 1.5808 0.0936
    salt 3/4 teaspoon - - - -
    cold water 3 cups 0.0 0.0 0.0 0.0
    vegetable oil 2 teaspoons 78.1547 0.0 0.0 9.0667
    asafoetida powder 1 pinch - - - -
    panch phoran 1/2 teaspoon - - - -
    plum tomato 1 seeded chopped - - - -
    turmeric 1/4 teaspoon 2.34 0.5036 0.0726 0.0244

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



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