Directions:
- 1.Combine the lentils, water, turmeric, coriander, and ginger in a stockpot.
- 2. Bring to a boil, and then reduce the heat to low and cover. Simmer for 30 minutes or until the lentils are fully cooked and soft.
- 3. Turn off the heat and add the salt.
- 4. In a large saucepan, warm up the ghee over moderate heat and add the cumin seeds to sauté for a minute or so, or until they turn brown and release their aroma.
- 5. Pour the lentils into the saucepan and cover to allow the seasoning to blend, about 2 minutes. Garnish with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.9 Kcal (669 kJ) | ||
| Calories from fat | 48.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.34g | 8% | |
|---|---|---|---|
| Cholesterol | 12.63mg | 4% | |
| Sodium | 588.86mg | 25% | |
| Potassium | 335.96mg | 7% | |
| Total Carbs | 19.81g | 7% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 10.09g | 40% | |
| Protein | 8.48g | 17% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 3mg | 17% | |
| Calcium | 45mg | 4% | |
| Amount Per 100 g | |||
| Calories | 67.18 Kcal (281 kJ) | ||
| Calories from fat | 20.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.24g | 8% | |
|---|---|---|---|
| Cholesterol | 5.31mg | 4% | |
| Sodium | 247.4mg | 25% | |
| Potassium | 141.15mg | 7% | |
| Total Carbs | 8.32g | 7% | |
| Sugars | 0.29g | 3% | |
| Dietary Fiber | 4.24g | 40% | |
| Protein | 3.56g | 17% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 1.3mg | 17% | |
| Calcium | 18.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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