RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.0907
Energy (kCal)	543.8863
Carbohydrates (g)	95.1437
Total fats (g)	13.0806
Fatty acids, total saturated 20:0 (g)	0.0019
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0714
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.3475
Tocopherol, beta (mg)	0.1446
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.7671
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.9113
Proline (g)	1.5370
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1994
Adjusted Protein (g)	0.0000
Cystine (g)	0.3154
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	54.6417
Copper, Cu (mg)	0.3893
Maltose (g)	0.0000
Zinc, Zn (mg)	2.4840
Total lipid (fat) (g)	13.0806
Vitamin K (phylloquinone) (g)	20.6435
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0215
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	10.2602
Folate, total (g)	59.0090
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	880.4175
Energy (kcal)	543.8863
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1012
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3401
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	25.7417
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.5229
Vitamin C, total ascorbic acid (mg)	88.6415
Lutein + zeaxanthin (g)	437.4925
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8114
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)	97.1658
Fatty acids, total saturated 16:0 (g)	1.9409
Carbohydrate, by difference (g)	95.1437
Vitamin D (IU)	41.0000
Fructose (g)	0.0590
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.1741
Tyrosine (g)	0.4364
Potassium, K (mg)	402.4225
Fatty acids, total saturated 12:0 (g)	2.9721
Vitamin A, RAE (g)	110.2303
Serine (g)	0.8935
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7855
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0024
Fatty acids, total saturated 14:0 (g)	1.1910
Histidine (g)	0.3853
Isoleucine (g)	0.6301
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	3.2648
Water (g)	723.7501
Fatty acids, total saturated 8:0 (g)	0.4712
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	340.0500
Sodium, Na (mg)	2494.7141
Iron, Fe (mg)	3.7440
Energy (kJ)	2269.7552
Ash (g)	9.2522
Caffeine (mg)	0.0000
Glycine (g)	0.5931
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0061
Fatty acids, total saturated 18:2 undifferentiated (g)	1.5593
Fatty acids, total polyunsaturated (g)	1.7853
Vitamin E (alpha-tocopherol) (mg)	1.4064
Sucrose (g)	0.2211
Vitamin B-6 (mg)	0.3630
Fatty acids, total trans-polyenoic 13:0 (g)	0.0002
Fatty acids, total saturated 6:0 (g)	0.0383
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.7032
Beta-sitosterol (mg)	0.1200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1418
Starch (g)	34.6620
Pantothenic acid (mg)	1.2285
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3401
Folate, food (g)	59.0090
Fatty acids, total saturated 20:1 (g)	0.0196
Fatty acids, total monounsaturated (g)	2.3220
Stigmasterol (mg)	0.1800
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0111
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	169.2569
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	7.7780
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	57.4475
Fatty acids, total saturated 10:0 (g)	0.3759
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0422
Alanine (g)	0.6979
Glutamic acid (g)	3.5962
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	16.2675
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	1.1355
Folate, DFE (g)	59.0090
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	32.3710
Tryptophan (g)	0.1962
Threonine (g)	0.5242
Fatty acids, total polyunsaturated 18:1 c (g)	1.7150
Manganese, Mn (mg)	2.7913
Protein (g)	15.0907
Cryptoxanthin, beta (g)	40.1775
Fatty acids, total saturated 18:1 undifferentiated (g)	2.1917
Betaine (mg)	43.8482
Phosphorus, P (mg)	340.7050
Tocopherol, gamma (mg)	1.5250

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. Place lentils in a sieve and rinse thoroughly under cold running water. | 2. Pick over lentils removing any grit. Place in a bowl, cover with cold water and soak 2 hours. | 3. Meanwhile, mix yogurt with 2 tablespoons of the cilantro and the chile powder. Cover and refrigerate. | 4. Drain lentils, cover with fresh water and simmer 30 minutes, or until tender. Add to vegetable mill or food processor and puree or mash well. Transfer to a bowl, add 2 tablespoons of the coconut, the bread crumbs, remaining cilantro, chiles, gingerroot, egg, salt and pepper; mix well. Refrigerate 30 minutes. | 5. Dampen hands, then carefully roll mixture into 1-inch balls, then roll balls in flour to coat completely. | 6. Half-fill a deep pan or deep-fryer with oil and heat to 375°F (190C), or until a 1-inch cube of bread browns in 50 seconds. | 7. Fry about 6 balls at a time 2 to 3 minutes, until golden brown. | 8. Drain on paper towels. | 9. Serve hot with yogurt sauce, sprinkled with remaining coconut and garnished with cilantro leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green lentil	2/3	cup		-	-	-	-
plain yogurt	1	cup		-	-	-	-
cilantro	6	tablespoons	chopped	1.38	0.2202	0.1278	0.0312
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
coconut	4	tablespoons	shredded	70.8	3.0460000000000003	0.6659999999999999	6.6979999999999995
breadcrumb	1	cup		-	-	-	-
green chilies	2		seeded chopped canned chopped	194.3028	48.0	0.0	0.0
gingerroot	1	piece	grated	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
salt				-	-	-	-
pepper				-	-	-	-
wheat flour	1/2	cup		204.0	43.181999999999995	7.926	1.5
vegetable oil				-	-	-	-
cilantro leaf			chopped	1.38	0.2202	0.1278	0.0312

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

Cooking in progress....

Dhal Balls With Yogurt