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Pigeon Pea Paste (Aka Arhar Dal or Toovar Dal)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)100.0412
Energy (kCal)1581.2969
Carbohydrates (g)289.428
Total fats (g)6.8692
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pick over the peas and wash them well. Drain. Soak the peas overnight in water to cover by 5 inches. Drain, discard soaking liquid. | 2. PRESSURE COOKER METHOD: | 3. Put the drained peas in a pressure cooker and cover with water by 1/2 inch. Add a few drops of cooking oil to prevent foaming. Put the lid on and bring up to pressure. Cook for 15 minutes. Allow the pressure to drop by itself. | 4. NON-PRESSURE COOK METHOD: | 5. Put the drained peas in a medium pan along with water to cover them by 2 inches and bring it to a boil. Cover partially, turn the heat down to low, and simmer gently until the beans are tender, 1-1/4 to 1-1/2 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pigeon pea 1 1/2 1581.2969 289.428 100.0412 6.8692
    water 6 cups 0.0 0.0 0.0 0.0
    canola oil 3 drops - - - -

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



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