Dal fry With Rice
by Tanvi Parikh
Macros
- Total calories
- 340
- Protein
- 21 g
- Carbs
- 43 g
- Fat
- 7 g
- Fiber
- 11 g
- Sugar
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 1212 mg
- Potassium
- 290 mg
- Vitamin A
- 348 IU
- Vitamin C
- 15 mg
- Calcium
- 86 mg
- Iron
- 7 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 73 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- ¼ cup Toor Dal
- 2 Garlic (pods)
- ⅓ cup Diced Tomatoes
- 1 tsp Sesame Oil
- ½ tsp Mustard Seeds
- 1 Curry Leaves (sprig)
- ½ tsp Turmeric (powder)
- ⅓ cup Red Onion (diced)
- 1 Green Chillies
- ½ tsp Cumin (Seeds)
- 1 pinch Asafoetida
- 1 tsp Coriander (Chopped)
- ½ tsp Sea Salt
- ¼ cup Brown Rice (uncooked)
Steps
Pressure cook toor dal, garlic chopped, chopped tomato along with 1 and 1/4 cup water for 3 whistles. Remove from the heat and allow to cool. Mash dal mixture and keep aside. Heat 1 tsp oil in a pan or kadhai.
Temper mustard seeds, jeera and curry leaves. Add chopped onions and green chilies. Cook for a while. Add mashed dal, turmeric powder and hing. Stir well everything. Now, add 1 or 2 cup water and salt to taste. Let it cook for 5 minutes on low medium flame. Garnish with chopped coriander leaves.
Tips
- For better digestion: Soak the dal prior cooking to reduce bloating 2-3 hrs before
- Serving Size per meal: Measure out 1 cup of cooked dal from the kadhai. Use a cup measure if you have available.
- NOTE: Reduce the quantity of ingredients as per your feasibility