4 Serves
88 Mins
Soak the toor dal in water for 20 minutes, then boil until soft using a large pot.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
29 µg / 400 µgCalcium
149 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
99 mg / 1,250 mgPotassium
339 mg / 4,700 mgSodium
695 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Dry roast cumin seeds, coriander seeds, and dried red chilies in a frying pan, then grind them into a coarse powder using a mortar and pestle.
Heat olive oil in a saucepan and add mustard seeds, curry leaves, and asafoetida to create the tempering.
Add tamarind paste, turmeric powder, the prepared spice powder, and the cooked dal to the saucepan with water, then simmer.
Season the soup with salt and pepper to taste and serve hot.
2
g14
g32
g
Uzbek
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