RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.4587
Energy (kCal)	120.6284
Carbohydrates (g)	26.4835
Total fats (g)	1.3849
Fatty acids, total saturated 20:0 (g)	0.0007
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0230
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1136
Tocopherol, beta (mg)	0.0255
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0356
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2238
Proline (g)	0.0731
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	5.9733
Adjusted Protein (g)	0.0000
Cystine (g)	0.0303
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.6492
Copper, Cu (mg)	0.2488
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8710
Total lipid (fat) (g)	1.3849
Vitamin K (phylloquinone) (g)	26.4203
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0070
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	42.6997
Folate, total (g)	66.5700
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2449.4384
Energy (kcal)	120.6284
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0077
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0195
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	12.9906
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1282
Vitamin C, total ascorbic acid (mg)	51.1305
Lutein + zeaxanthin (g)	330.0128
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0852
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	54.5284
Fatty acids, total saturated 16:0 (g)	0.1506
Carbohydrate, by difference (g)	26.4835
Vitamin D (IU)	0.0000
Fructose (g)	5.1823
Fluoride, F (g)	6.8979
Aspartic acid (g)	0.4831
Tyrosine (g)	0.0580
Potassium, K (mg)	860.2803
Fatty acids, total saturated 12:0 (g)	0.0021
Vitamin A, RAE (g)	123.0994
Serine (g)	0.0982
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1081
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0007
Fatty acids, total saturated 14:0 (g)	0.0100
Histidine (g)	0.0580
Isoleucine (g)	0.0709
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.8225
Water (g)	360.2757
Fatty acids, total saturated 8:0 (g)	0.0001
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1314.6833
Sodium, Na (mg)	60.0667
Iron, Fe (mg)	2.2482
Energy (kJ)	499.4661
Ash (g)	2.0883
Caffeine (mg)	0.0000
Glycine (g)	0.0937
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0002
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3709
Fatty acids, total polyunsaturated (g)	0.3939
Vitamin E (alpha-tocopherol) (mg)	1.8650
Sucrose (g)	1.5943
Vitamin B-6 (mg)	0.4185
Fatty acids, total trans-polyenoic 13:0 (g)	0.0004
Fatty acids, total saturated 6:0 (g)	0.0002
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1315
Beta-sitosterol (mg)	0.0400
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	5748.0646
Starch (g)	0.0000
Pantothenic acid (mg)	0.4250
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1752
Folate, food (g)	66.5700
Fatty acids, total saturated 20:1 (g)	0.0025
Fatty acids, total monounsaturated (g)	0.5341
Stigmasterol (mg)	0.0600
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	27.0630
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2019
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	88.3538
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0385
Alanine (g)	0.1032
Glutamic acid (g)	1.4085
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	255.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1091
Folate, DFE (g)	66.5700
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	6.8778
Tryptophan (g)	0.0377
Threonine (g)	0.1005
Fatty acids, total polyunsaturated 18:1 c (g)	0.0421
Manganese, Mn (mg)	0.5737
Protein (g)	4.4587
Cryptoxanthin, beta (g)	52.7175
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5237
Betaine (mg)	0.4199
Phosphorus, P (mg)	119.7422
Tocopherol, gamma (mg)	0.3141

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Method. | 2. Clean, wash and soak the arhar dal for 2 hours. Drain and keep aside. | 3. Combine the soaked arhar dal, green chillies, turmeric powder, salt and 3 cups of water and pressure cook for 2 whistles. | 4. Heat the ghee in a pan. Add the bay leaves, red chillies, cumin seeds and asafoetida. | 5. When the seeds crackle, Add chopped onion,ginger,garlic,turmeric powder,coriander powder,chilli powder , cook for few minutes. | 6. Add already cooked into above tadka,let it simmer for few minute.Granish with chopped coriander(optional). | 7. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
palak	2	cups	-	-	-	-
arhar dal	1/2	cup	-	-	-	-
tomato	1		40.2099	8.6898	1.9658	0.4468
onion	1		64.0	14.944	1.76	0.16
ginger	1	teaspoon	1.6	0.3554	0.0364	0.015
garlic paste	1	teaspoon	-	-	-	-
coriander powder	1	teaspoon	5.364	0.9898	0.2227	0.3199
green chili	1	teaspoon	1.25	0.2956	0.0625	0.0062
haldi powder	1/4	teaspoon	-	-	-	-
chili powder	1/2	teaspoon	3.807	0.6709999999999999	0.1817	0.1928
coriander	2	tablespoons	0.46	0.0734	0.0426	0.0104
salt			-	-	-	-
bay leaf	3		-	-	-	-
red chilies	3		-	-	-	-
cumin seed	1/2	teaspoon	3.9375	0.4645	0.187	0.2338
hing	1	pinch	-	-	-	-
ghee	1	tablespoon	-	-	-	-

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

Cooking in progress....

Palak Dal