Ministry of Curry · by Archana Mundhe★ 4.6 (24)
Garlic Dill Lentils
NUTRITION · PER SERVING20M COOK
CAL 9%·PRO 18%
CARBS 24G54% OF CAL
4G FIBER2G SUGAR18G OTHER
FAT 6G29% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lentils cooked with fresh dill, garlic, green chiles, and warm Indian spices including asafetida and turmeric. A flavorful and simple protein-rich dish.
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View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 tablespoon ghee or oil
- ½ teaspoon mustard seeds
- ⅛ teaspoon hing {asafetida} (optional)
- ½ teaspoon turmeric
- 2 green chillies (sliced into half, 1 jalapeño sliced)
- 10 curry leaves
- 10 garlic cloves (minced)
- ½ cup split red lentils/masoor daal or mung daal (rinsed and drained)
- 2 cups chopped dill leaves
- 1 teaspoon salt
- 3 cups water
- 2 tablespoons gram flour (besan) mixed in 1/4 cup of water
At a glance
PER SERVING · TIME 20M
CAL 9%·PRO 18%
CARBS 24G54% OF CAL
4G FIBER2G SUGAR18G OTHER
FAT 6G29% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 797mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 206mg
- Calcium
- 44mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 797MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.