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Indian Lentil Soup (Dal Shorva)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)107.0183
Energy (kCal)1591.412
Carbohydrates (g)237.4789
Total fats (g)25.7333
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse the beans or lentils. | 2. Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves. | 3. Let simmer until the beans or lentils are very soft (ca 30 minutes). | 4. If using bay leaves, remove them now. Curry leaves can be left in the soup. | 5. Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle). | 6. Sautee the garlic and mustard seeds lightly in the fat and add to the soup. | 7. Let simmer for another 5 minutes. | 8. Add salt, pepper and squeezed lemon to taste. | 9. Serve hot with pita or paratha bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red lentil 1 1/2 1/2 1031.04 181.72799999999998 68.8608 6.2496
    turmeric 1 teaspoon 9.36 2.0142 0.2904 0.0975
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    cardamom 1/4 teaspoon 1.555 0.3424 0.0538 0.0335
    curry leaf 2 -3 - - - -
    chicken stock 6 cups 518.4 50.832 36.288000000000004 17.28
    ghee 3 tablespoons - - - -
    mustard seed 2 teaspoons 20.32 1.1236 1.0432 1.4496
    garlic clove 2 chopped - - - -
    salt pepper - - - -
    lemon 1/2 - 1 0.0 0.0 0.0 0.0

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



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