Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
559
Calories
14g
Protein
42g
Fat
38g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup dried red lentils, picked over, washed, and drained
- 6 1/4 cups water
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 10 fresh curry leaves
- 2 teaspoons black mustard seeds
- Pinch of asafetida
- One 3-inch-long piece fresh ginger, peeled and finely chopped
- 1 medium tomato, finely chopped
- 1 (12-ounce) can unsweetened coconut milk
- 1 tablespoon tamarind paste
- 1 teaspoon freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes