Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lentil | 1/2 cup cooked (99g) | 115 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Water | not in our table | 0 |
| Seed | 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
- 2 medium sized mugs of lentils(toor
- 4 and 1 third mugs of water
- 1 teaspoon of ground tumeric(haldi)
- 1freshly chopped tomato
- 2 teaspoons cumin
- a few cardamom seeds
Directions
Place the lentils in a pressure cooker and wash with water thoroughly.Drain off the water.
pour in the approx four mugs of water in with the lentils. put in the tumeric, cumin, tomato and cardamom seeds.Put on the coojer on medium to high heat.
Wait until pressure cooker has given two whistles then remove from heat .Let the pressure escape from the pressure cookerOpen and stir and then stir.Dahl shold be very soft but lentils should be showing slightly.If using a normal pot wait until dahl is th
Serve hot with plain boiled rice or chapattis.
Category:Indian Recipes
Category:Punjabi
Category:Punjabi Vegetarian