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Indian Dhal

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.8095
Energy (kCal)937.576
Carbohydrates (g)169.3569
Total fats (g)5.5487
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse the lentils well under cold water. Drain in a colander. | 2. Heat oil or ghee in a large pan. Add onion and cook over medium heat for about 3 minutes or until lightly coloured and soft. | 3. Add garlic, ginger and spices and sautee until fragrant. | 4. Now add the lentils and the water. Bring to a boil and cook for 15 minutes or until nealy all the liquid has been absorbed and the lentils are soft.The dhal should be thick. | 5. Sitr in the chopped herb of your choice. | 6. Serve warm with naan bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red lentil 1 1/4 1/4 859.2 151.44 57.38399999999999 5.207999999999999
    oil call 1 tablespoon - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic clove 2 crushed - - - -
    garam masala 1 teaspoon - - - -
    turmeric 1 teaspoon ground 9.36 2.0142 0.2904 0.0975
    ginger powder 1/4 teaspoon grated - - - -
    mint 2 tablespoons chopped 5.016 0.9587 0.3751 0.0832
    water 2 cups 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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