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Creamy Indian Lentils and Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.128
Energy (kCal)1449.1635
Carbohydrates (g)201.9418
Total fats (g)64.3324
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large Dutch oven, heat oil over medium high heat. Saute onion in oil until golden brown (about 8 minutes). | 2. Add rice, curry powder, mustard seeds, salt and pepper and saute 1 minute more. | 3. Add water and lentils and bring to a boil. Reduce heat and simmer 1 hour. | 4. Remove from heat. Add cilantro (coriander) and sour cream or yogurt. Stir through gently and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    onion 2 cups sliced 128.0 29.888 3.52 0.32
    brown rice 1 cup 678.95 141.0625 13.949000000000002 5.92
    curry powder 1 tablespoon 20.475 3.5173 0.9003 0.8826
    mustard seed 2 teaspoons 20.32 1.1236 1.0432 1.4496
    salt 1 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    water 4 cups 0.0 0.0 0.0 0.0
    lentil 1 cup dried 81.62 17.0478 6.8992 0.4235
    cilantro 1 cup 3.68 0.5872 0.3408 0.0832
    cream 1/2 cup sour low fat 396.0 7.98 4.356 41.61600000000001

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



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