Yellow lentil Dal Stew/soup with Carrots and Zucchini/Brussels sprouts (Mung Daal)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick yellow lentil stew with carrots, zucchini, and aromatic spices like turmeric and fennel. Cooked in a pressure cooker for speed, it's hearty and warming with Indian flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup yellow mung lentils or pink lentils (split skinless mung bean or red lentil, washed and soaked for atleast half an hour)
- 1.5 -2 cups water (1.5 for thicker consistency)
- 1/2 teaspoon salt or more to taste
- 1/4 cup chopped carrots
- 1/4 cup chopped or grated zucchini (or 1/4 cup chopped Brussels sprouts)
- 2 teaspoons organic canola oil or any organic oil with high smoke point
- 1/2 teaspoon mustard seeds (Raee)
- 1/4 teaspoon fennel seeds (Saunf)
- 5-6 curry leaves
- a generous pinch of asafoetida (hing)
- 1 green chili chopped or to taste (or red chili flakes)
- 3 medium garlic cloves chopped or minced
- 1/4 teaspoon turmeric powder
- 1 medium tomato chopped
At a glance
PER SERVING · TIME 20M
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
- 611mg
- 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
- 231mg
- Calcium
- 53mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 611MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.