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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 saucepan add lentils and chicken stock, ginger and turmeric. | 2. Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender. | 3. Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more. | 4. In a skillet heat oil. | 5. Add mustard seed and shake pan until they start to pop, 20 seconds. | 6. Add the onion and cook until softened, 5- minutes. | 7. Add serrano chile, and garlic, cook 1 minute. | 8. Add cumin and bay leaves, and tomato, cook minutes more. | 9. Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes. | 10. Serve over basmati rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow lentil	1	cup	split	-	-	-	-
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
salt				-	-	-	-
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
black mustard seed	1 1/2	1/2		-	-	-	-
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
garlic clove	2		chopped	-	-	-	-
serrano chili	1		seeded chopped	-	-	-	-
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
bay leaf	2			-	-	-	-
tomato	1		chopped	40.2099	8.6898	1.9658	0.4468
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
basmati rice			cooked	-	-	-	-

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