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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rince the dal and remove any debris. Combine the dal and 6 cups of the water in the slow cooker. | 2. In a medium size skillet, melt the butter over medium heat. Add the ground spices, cook 1-2 minutes, stirring constantly, just to heat and gently toast them. Stir into the dal and add the bay leaf. Cover and cook on LOW for 4 to 5 hours. The mixture will be soupy. | 3. In a blender or small food processor, combine the ginger, coconut, cilantro, and remaining 1/2 cup of water and process until smooth. Add to the cooker along with the rice, cover, and cook on LOW until the rice is tender, 1 to 1 1/2 hours longer. | 4. Remove the bay leaf and season with salt. Serve the soup hot in bowls with some warm whole wheat tortillas or chapatis. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow mung dal	1 1/4	cups	split	-	-	-	-
water	6 1/2	cups		0.0	0.0	0.0	0.0
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
cinnamon	1/2	teaspoon	ground	-	-	-	-
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
bay leaf	1			-	-	-	-
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
coconut	2	tablespoons	unsweetened shredded dried	35.4	1.5230000000000001	0.33299999999999996	3.3489999999999998
cilantro	1/2	bunch	chopped	-	-	-	-
basmati rice	1	cup	rinsed	-	-	-	-
salt				-	-	-	-
wheat tortilla				-	-	-	-

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