Ministry of Curry · by Archana Mundhe★ 5.0 (1)
Whole Masoor Dal
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 17%
CARBS 24G62% OF CAL
10G FIBER3G OTHER10G TOTAL SUGAR
FAT 7G42% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm brown lentil curry with onions, tomatoes, and warm spices like cumin and coriander. Earthy, comforting, and naturally gluten-free.
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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 4- 2 tablespoons ghee or neutral oil
- 1/2 teaspoon whole cumin seeds
- 1 small yellow onion (finely diced )
- 1 plum tomato (finely diced)
- 1 1/2 teaspoons ginger paste
- 1 1/2 teaspoons garlic paste
- 1 cup whole Masoor dal (rinsed and drained )
- 3 to 4 cups water
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri red chili powder
- 1/4 teaspoon ground turmeric
- 2 teaspoons kosher salt
- 1 tablespoon grated jaggery (optional )
- 1/4 cup cilantro (chopped to garnish)
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 17%
CARBS 24G62% OF CAL
10G FIBER3G OTHER10G TOTAL SUGAR
FAT 7G42% OF CAL
4G 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
- 15m
- Cook
- 15m
- Sodium
- 911mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 128mg
- Calcium
- 22mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 911MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.