Try this Lentils with Zucchini recipe, or contribute your own.
Suggest a better descriptionPlace lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time. In a separate pot, heat half the ghee. Saute onion & garlic till golden. Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5 minutes. Transfer the lentils to the zucchini mixture. Stir in salt & garam masala. Half cover the pot, lower the heat & cook for 15 minutes. In the remaining ghee, toss in the cumin seeds & heat till they sizle & change colour. Serve lentils hot with the ghee/cumin seeds. Michael Pandya, "Indian Vegetarian Cooking"
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 111 | ||
Calories from Fat: 80 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 5.4mg | 0 % | |
Potassium 119.5mg | 3 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 3.7g | ||
Protein 2.7g | 4 % | |
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: 111
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