Bengali Dal

1. Place moong dal, water, salt, turmeric and mustard oil in a saucepan and bring to a boil.

2. Lower heat, cover, and simmer for 20 minutes or until dal is tender.

3. Stir in fenugreek, mango powder, coriander, onion and garlic powders, cayenne, and garam masala.

4. Simmer 20 minutes more. Serve garnished with chopped cilantro if desired.

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Nutrient	Quantity
Total fats	21.5525 g
Protein	0.9656 g
Carbohydrates	3.8661 g
Energy	205.3618 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2426 g
Water	1777.6824 g
Aspartic acid	0.0827 g
Calcium, Ca	198.6102 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0002 g
Lutein + zeaxanthin	59.2065 g
Fiber, total dietary	1.6629 g
Fatty acids, total saturated 22:0	0.0005 g
Carotene, beta	98.28 g
Niacin	0.126 mg
Vitamin A, RAE	9.42 g
Arginine	0.0875 g
Riboflavin	0.0188 mg
Tocopherol, beta	0.0001 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0002 g
Fatty acids, total saturated 20:1	1.2999 g
Glutamic acid	0.1232 g
Sodium, Na	38.66 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0483 g
Total lipid (fat)	21.5525 g
Manganese, Mn	0.2298 mg
Fructose	0.0158 g
Proline	0.0404 g
Fatty acids, total saturated 16:0	0.8154 g
Sucrose	0.0569 g
Choline, total	1.3579 mg
Fatty acids, total polyunsaturated 18:1 t	0.0004 g
Sugars, total	0.1292 g
Serine	0.0293 g
Fatty acids, total saturated 10:0	0.0065 g
Fatty acids, total saturated 18:0	0.2401 g
Fatty acids, total saturated 20:4 undifferentiated	0.0003 g
Vitamin B-6	0.04 mg
Selenium, Se	0.9452 g
Ash	1.5474 g
Fatty acids, total saturated 18:1 undifferentiated	2.6944 g
Pantothenic acid	0.0143 mg
Phenylalanine	0.0299 g
Copper, Cu	0.1816 mg
Betaine	0.1225 mg
Thiamin	0.0183 mg
Methionine	0.0088 g
Iron, Fe	1.4289 mg
Carbohydrate, by difference	3.8661 g
Phosphorus, P	21.5395 mg
Folate, total	2.4297 g
Tocopherol, gamma	0.0057 mg
Fatty acids, total saturated 22:1 undifferentiated	8.6467 g
Alanine	0.0263 g
Valine	0.0315 g
Fatty acids, total saturated 18:2 undifferentiated	3.2935 g
Glycine	0.0334 g
Glucose (dextrose)	0.0077 g
Fatty acids, total saturated 14:0	0.2954 g
Zinc, Zn	0.2233 mg
Isoleucine	0.0305 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	4.5365 g
Fatty acids, total saturated 14:1	0.0012 g
Tocotrienol, gamma	0.0004 mg
Fatty acids, total polyunsaturated 17:1	0.0012 g
Leucine	0.0455 g
Tocotrienol, alpha	0.0011 mg
Vitamin A, IU	188.355 IU
Folate, DFE	2.4297 g
Tryptophan	0.0098 g
Vitamin C, total ascorbic acid	0.9322 mg
Phytosterols	4.3755 mg
Galactose	0.0022 g
Fatty acids, total polyunsaturated 18:1 c	0.0026 g
Fatty acids, total saturated 20:0	0.0009 g
Tyrosine	0.0207 g
Vitamin K (phylloquinone)	0.4896 g
Fatty acids, total saturated	2.5087 g
Histidine	0.0165 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0006 g
Fatty acids, total monounsaturated	12.6916 g
Threonine	0.0228 g
Folate, food	2.4297 g
Fatty acids, total polyunsaturated 17:0	0.0025 g
Cryptoxanthin, beta	28.134 g
Vitamin E (alpha-tocopherol)	0.1742 mg
Fatty acids, total trans	0.0004 g
Fatty acids, total trans-monoenoic	0.0004 g
Magnesium, Mg	48.5423 mg
Lysine	0.0429 g
Potassium, K	76.8698 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.0104 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	0.25 teaspoon	2.5653	0.5637	0.0057
Mustard oil	1.5 1/2	185.64	0	21
Onion powder	0.25 teaspoon	2.046	0.4747	0.0062
Garam Masala	0.25 teaspoon	0	0	0
Water	7.5 cups	0	0	0
Mango powder	0.5 teaspoon	0	0	0
fenugreek seed	0.5 teaspoon	5.9755	1.0795	0.1186
Coriander	1 teaspoon	5.364	0.9898	0.3199
Turmeric	0.25 teaspoon	2.34	0.5036	0.0244
cayenne pepper	0.25 teaspoon	1.431	0.2548	0.0777
kosher salt	2 teaspoons	0	0	0
mung dal	1 cup	0	0	0