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Indian Curry Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)100.1445
Energy (kCal)2069.8348
Carbohydrates (g)437.6129
Total fats (g)27.1632
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. pressure cook the dal well. | 2. Melt butter in a saucepan add curry leaves, tomato pieces, both the pastes. | 3. Fry for a while till tomatoes become soft. | 4. Now add salt, turmeric and the boiled dal. | 5. Add water if required to adjust the consistency continue boiling for 5 minute. | 6. Garnish with lemon rings, chopped coriander. | 7. Serve hot. | 8. you can also add any soup vegetable of your liking. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gmstoovar dal 50 - - - -
    ginger paste 1 teaspoon - - - -
    garlic paste 1 teaspoon - - - -
    tomato 50 chopped 2010.4948 434.4903 98.2909 22.3388
    curry leaf 8 - - - -
    water 3 cups 0.0 0.0 0.0 0.0
    turmeric 1/4 teaspoon 2.34 0.5036 0.0726 0.0244
    salt pepper - - - -
    butter 2 teaspoons 57.0 2.6189999999999998 1.781 4.8

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



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