Pan-Indian · Main
Arhar dal tadka
Toor dal with cumin tempering
- Energy
- 214 kcal
- Protein
- 11.2 g
- Fibre
- 5.77 g
- Time
- 40 min
Per serving, 93.5 g.1 Good for lunch or dinner.
One serving gives you
- 19%of the day’s folate
- 23%of the day’s fibre
- 22%of the day’s protein
- 19%of the day’s potassium
Nutrition facts
One serving, 93.5 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy214 kcal12%
Carbohydrates
- Carbohydrate28.5 g10%
- Fibre5.77 g23%
- Soluble fibre1.47 g
Fats
- Fat5.62 g11%
- Saturated fat limit3.19 g16% of limit
- Monounsaturated fat1.26 g
- Polyunsaturated fat0.56 g
- Omega-60.5 g6%
- Omega-30.06 g6%
- EPA + DHA0 mg
- Cholesterol limit11.5 mg
Protein and amino acids
- Protein11.2 g22%
- Histidine342 mg57%
- Isoleucine381 mg32%
- Leucine739 mg32%
- Lysine668 mg62%
- Methionine + cystine178 mg30%
- Phenylalanine + tyrosine1,208 mg144%
- Threonine366 mg87%
- Tryptophan80.8 mg38%
- Valine488 mg63%
Vitamins
- Vitamin A74.9 µg9%
- Vitamin B10.18 mg13%
- Vitamin B20.07 mg4%
- Vitamin B31.02 mg9%
- Vitamin B50.74 mg15%
- Vitamin B60.15 mg8%
- BiotinNot in the source data
- Folate42.8 µg19%
- Vitamin B120 µg<1%
- Vitamin C11.7 mg18%
- Vitamin D0 µg0%
- Vitamin E0.35 mg5%
- Vitamin K37.4 µg68%
Minerals
- Calcium47.7 mg5%
- ChromiumNot in the source data
- Copper0.46 mg27%
- IodineNot in the source data
- Iron2.33 mg8%
- Magnesium61.8 mg17%
- Manganese0.68 mg17%
- MolybdenumNot in the source data
- Phosphorus166 mg17%
- Potassium667 mg19%
- Selenium7.01 µg18%
- Sodium limit324 mg16% of limit
- Zinc1.27 mg10%
Ingredients
Weighed raw, for one serving. Telugu name after each.
11 ingredients
- Toor dal kandi pappu47.5 g
- Ghee neyyi4.5 g
- Turmeric pasupu0.3 g
- Tomato30 g
- Green chilli pachi mirapakaya3 g
- Garlic vellulli3 g
- Cumin seeds jeelakarra0.8 g
- Asafoetida inguva0.05 g
- Dry red chilli endu mirapakaya0.6 g
- Coriander leaves kothimeera3 g
- Iodized salt (table salt) uppu0.8 g
Method
About 40 minutes.
- 1
Rinse 48 g toor dal and cook it with turmeric and 3 parts water until soft; pressure-cook for 3–4 whistles (about 35 minutes in a covered pan). Whisk lightly.
- 2
Simmer with chopped tomato, slit green chilli and salt for 5 minutes, adding hot water for a pourable dal.
- 3
Heat 4.5 g ghee and add cumin seeds, broken dry red chilli and a pinch of asafoetida with the sliced garlic; pour over the dal and finish with coriander leaves.
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