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Pakistani Shahi Daal and Tarka

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.1278
Energy (kCal)468.1032
Carbohydrates (g)115.3929
Total fats (g)1.3866
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak tamarind in 1 1/2 cup of warm water. | 2. Wash Daal and boil it with onion in 2 1/2 cups of water. | 3. When Daal is tender, add Shahi Daal Spice Mix and blend thoroughly with a wooden spoon or in a blender. | 4. Add tamarind juice, curry leaves and green chillies and cook. | 5. When green chillies are tender daal is cooked. | 6. For TARKA (Sizzle). | 7. Heat oil/ghee and fry all he tarka ingredients until reddish brown. | 8. Add to Daal. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lentil 200 -250 0.0 0.0 0.0 0.0
    tamarind paste 3 tablespoons - - - -
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    green chilies 4 388.6057 96.0 0.0 0.0
    curry leaf - - - -
    spice 2 tablespoons mixed 31.56 8.6544 0.7308 1.0428
    red chilies 4 - - - -
    cumin seed 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    curry leaf 4 -6 - - - -
    ghee 1/2 cup - - - -

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



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