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Boil lentils in water with tomato, green chilis, garlic, cayenne and turmeric until lentils soften and pulp. Season with salt and stir well.
I a small frying pan, make a tempering - an extra level of flavoring - by heating ghee and frying cumin, fennel and onions until all begin to brown slightly.
Add tempering to dal and stir well. Serve warm with a bowl of rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (185g) | ||
Recipe Makes: 4 | ||
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Calories: 223 | ||
Calories from Fat: 42 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 8.4mg | 3 % | |
Sodium 33.2mg | 1 % | |
Potassium 489.8mg | 13 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 6.6g | 27 % | |
Sugars, other 28.1g | ||
Protein 13.3g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 223
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