Yellow Mung and Toor with Tomato
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick and flavorful daal made with yellow mung and split toor lentils, tomatoes, and warm spices like cumin and turmeric. Cooked in a pressure cooker for speed. A comforting, protein-rich vegetarian main dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup split yellow mung Daal ((skinned and split green Mung))
- 1/2 cup split Toor Daal ((dark shiny split pigeon pea))
- 2 teaspoons canola oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon coriander seeds
- 5 curry leaves
- pinch of asofetida
- 1/4 teaspoon turmeric
- 1/2 inch ginger finely chopped
- 3 cloves of garlic finely chopped
- 1 green chili finely chopped
- 1 tomato chopped
- salt to taste
- cilantro leaves for garnish
At a glance
PER SERVING · TIME 35M
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
- 30m
- Sodium
- 214mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 97mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 214MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.