4 Serves
87 Mins
24 g
6 g
21 g
Rinse the lentils thoroughly under cold water using a colander until the water runs clear.
Ingredients, vitamins, and health benefits
Moong Dal
Salt
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MalaysianVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
111 µg / 400 µgCalcium
132 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
122 mg / 1,250 mgPotassium
140 mg / 4,700 mgSodium
666 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
In a large pot, combine the lentils with water, salt, and turmeric powder, then bring to a boil and simmer until tender.
While the lentils cook, rinse the rice and cook it in a separate pot or rice cooker until fluffy.
Heat oil in a small frying pan and add cumin seeds, chopped onion, and garlic until fragrant and golden.
Pour the tempered spice mixture into the cooked lentils, stir in black pepper, and serve hot over the steamed rice.
Turmeric Powder
Boiled Rice
Olive Oil
Onion
Garlic
Cumin Seeds
Black Pepper
Vitamin A
37 µg / 900 µgVitamin C
4 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
111 µg / 400 µgCalcium
132 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
122 mg / 1,250 mgPotassium
140 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
2
g16
g40
g
BrazilianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g