Heat oil and butter in a large sauce pan. Add ginger, garlic, turmeric, paprika, coriander, cinnamon and cumin and saute for a couple of minutes. Add cracked wheat and lentils and saute for 2 to 3 minutes to coat with oil. Add water, salt and pepper. Bring to a boil and cover; cook for 20 to 30 minutes or until wheat and lentils are tender (if water is evaporating too quickly, add more). Adjust seasoning. Transfer mixture to a serving bowl and garnish with tomatoes, and jalapenos. Center some yogurt in middle of the dish and garnish with cilantro. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6670 Posted to MC-Recipe Digest V1 #609 by firstname.lastname@example.org (Shermeyer-Gail) on May 12, 1997
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|Serving Size: 1 Serving (714g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 347 (25%)|
|Amt Per Serving||% DV|
|Total Fat 38.6g||51 %|
|Saturated Fat 10.1g||51 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 30.5mg||9 %|
|Sodium 115.5mg||4 %|
|Potassium 1767.4mg||47 %|
|Total Carbohydrate 212.7g||63 %|
|Dietary Fiber 19.2g||77 %|
|Sugars, other 193.4g|
|Protein 60.7g||87 %|
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Calories per serving: 1371
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