Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the daal (lentils) thoroughly. Place in a heavy bottomed pan with the water. Cook partially covered over medium heat until it reaches a boil. Stir frequently and skim off any froth that rises to the top. | 2. Add the salt, turmeric powder, ginger/garlic mix, and green chili. Cook for 15 to 20 minutes until the daal becomes soft and has a creamy consistency. Add water as necessary. | 3. Heat the cooking oil in a fry pan until it is quite hot. | 4. Add the cumin and mustard seeds to the oil. Fry briefly on high. | 5. Add the curry leaves and onion, cook a few more minutes. | 6. Add the tomato, chili powder and 1/2 the coriander leaves. Fry a few more minutes. | 7. Remove this onion-tomato mixture (the tardka) from the heat and pour over the daal. Sprinkle with the remaining coriander leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange lentil	2	cups		-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
salt	2	teaspoons		-	-	-	-
turmeric powder	1	teaspoon		-	-	-	-
young ginger root	1	teaspoon	minced	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
green chili pepper	1			89.955	21.2744	4.4978	0.4498
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
onion	1/2		chopped	32.0	7.472	0.88	0.08
tomato	1		chopped	32.76	7.0798	1.6016	0.364
curry leaf	6			-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
red chili powder	1	teaspoon		-	-	-	-
coriander leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

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