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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, melt the butter over moderately low heat. Add the onion and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. | 2. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils. | 3. Add the water and tomatoes to the pot. Bring to a boil. | 4. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes. | 5. Add the chickpeas and simmer 5 minutes longer. Stir in the cilantro or parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	64.0	14.944	1.76	0.16
celery rib	2		chopped	-	-	-	-
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
cinnamon	1/8	teaspoon	ground	-	-	-	-
salt	1 3/4	3/4		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
lentil	1	cup		81.62	17.0478	6.8992	0.4235
water	6 1/2	cups		0.0	0.0	0.0	0.0
tomato puree	1 3/4	cups	canned crushed	166.25	39.2875	7.2188	0.9188
chick pea	1 2/3	2/3	drained rinsed canned	-	-	-	-
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277

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