Teen Daal Tadka (3 lentil curry)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick three-lentil curry with warm spices, garlic, and tomato. Earthy and comforting, topped with cilantro and lime. Served as a main dish with traditional Indian accompaniments.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup split yellow mung daal ((split and skinless green gram/green mung bean))
- 1/2 cup split toor daal ((split and skinless pigeon pea))
- 1/2 cup whole masoor ((red lentil))
- 2 cups water
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1 teaspoon oil
- 1/2 teaspoon mustard seeds ((Raee))
- 1/2 teaspoon nigella seeds ((Kalonji seeds))
- pinch of asofetida ((hing))
- 5 curry leaves
- 1/2 teaspoon red chili flakes or to taste
- 4-5 cloves of garlic chopped
- 1 medium tomato chopped
- Cilantro for garnish
At a glance
PER SERVING · TIME 30M
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
- 25m
- Sodium
- 643mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 393mg
- Calcium
- 77mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 643MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.