4 Serves
72 Mins
13 g
26 g
10 g
Rinse the split pigeon peas thoroughly and cook them in a pressure cooker with water until soft and mushy.
Ingredients, vitamins, and health benefits
Toor Dal
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PeruvianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
64 µg / 400 µgCalcium
280 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
178 mg / 1,250 mgPotassium
710 mg / 4,700 mgSodium
599 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
In a large pot, heat the vegetable oil and add mustard seeds, curry leaves, and a pinch of asafoetida to create the tempering.
Add chopped onions, garlic, and assorted vegetables to the pot, sautéing until they begin to soften.
Stir in the tamarind paste, sambar powder, and salt, then pour in the cooked lentils and enough water to reach the desired consistency.
Simmer the stew for 15 minutes to allow the flavors to meld, then garnish with fresh cilantro and serve hot.
Vegetable Oil
Curry Leaves
Mustard Seeds
Asafoetida
Onion
Garlic
Salt
Tamarind Paste
Salt And Pepper
Sambar Powder
Vitamin A
473 µg / 900 µgVitamin C
82 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
64 µg / 400 µgCalcium
280 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
178 mg / 1,250 mgPotassium
710 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g45
g30
g
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ArmenianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g