Daal Curry

1. On medium-high heat, sauté onions in oil until soft (about 4 minutes).

2. Add everything except the lentils and water. Cook out bitterness of dried spices for 1-2 minutes.

3. Add lentils and water.

4. Simmer on medium heat for 25 minutes, stirring occasionally.

5. Enjoy with rice or on its' own.

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Nutrient	Quantity
Total fats	33.7477 g
Protein	49.2936 g
Carbohydrates	137.8701 g
Energy	1010.2255 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5143 g
Water	1040.3867 g
Aspartic acid	5.5307 g
Calcium, Ca	310.5695 mg
Lutein + zeaxanthin	36.261 g
Fiber, total dietary	26.5346 g
Fatty acids, total saturated 22:0	0.0269 g
Fatty acids, total trans-polyenoic 13:0	0.005 g
Carotene, beta	118.278 g
Niacin	3.5134 mg
Vitamin A, RAE	9.9735 g
Arginine	3.8835 g
Riboflavin	0.2667 mg
Fatty acids, total polyunsaturated 15:0	0.0058 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0178 g
Fatty acids, total saturated 20:1	0.0347 g
Glutamic acid	7.8437 g
Stigmasterol	7.68 mg
Sodium, Na	50.466 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0148 g
Total lipid (fat)	33.7477 g
Manganese, Mn	4.3724 mg
Fructose	1.0844 g
Proline	2.1113 g
Fatty acids, total saturated 16:0	2.9005 g
Fatty acids, total saturated 8:0	0.8997 g
Sucrose	0.8313 g
Choline, total	12.5589 mg
Sugars, total	3.8023 g
Serine	2.2664 g
Fatty acids, total saturated 10:0	1.0107 g
Fatty acids, total saturated 18:0	0.8811 g
Vitamin B-6	0.9831 mg
Selenium, Se	4.1733 g
Ash	7.7632 g
Fatty acids, total saturated 18:1 undifferentiated	5.4303 g
Pantothenic acid	0.89 mg
Phenylalanine	2.4351 g
Beta-sitosterol	90.24 mg
Copper, Cu	2.7647 mg
Betaine	1.9968 mg
Thiamin	1.0785 mg
Methionine	0.4266 g
Iron, Fe	19.7674 mg
Carbohydrate, by difference	137.8701 g
Phosphorus, P	652.418 mg
Folate, total	411.6035 g
Tocopherol, gamma	0.1478 mg
Fatty acids, total saturated 4:0	0.0008 g
Fatty acids, total saturated 22:1 undifferentiated	0.0009 g
Lycopene	0.23 g
Alanine	2.0676 g
Valine	2.4663 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	2.5326 g
Glycine	2.0347 g
Carotene, alpha	0.138 g
Glucose (dextrose)	1.6506 g
Fatty acids, total saturated 14:0	4.5117 g
Zinc, Zn	7.7222 mg
Isoleucine	2.1389 g
Fatty acids, total saturated 12:0	12.7908 g
Fatty acids, total polyunsaturated	3.0505 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	3.5811 g
Tocotrienol, alpha	0.0418 mg
Vitamin A, IU	197.1875 IU
Folate, DFE	411.6035 g
Tryptophan	0.4512 g
Vitamin C, total ascorbic acid	11.6621 mg
Phytosterols	152.718 mg
Galactose	0.0149 g
Fatty acids, total polyunsaturated 18:1 c	0.5581 g
Fatty acids, total saturated 20:0	0.0269 g
Fatty acids, total saturated 6:0	0.0569 g
Campesterol	11.52 mg
Starch	91.4304 g
Tyrosine	1.3279 g
Vitamin K (phylloquinone)	15.6363 g
Fatty acids, total saturated	23.1506 g
Histidine	1.3865 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	5.4792 g
Threonine	1.7701 g
Folate, food	411.6035 g
Fatty acids, total polyunsaturated 17:0	0.0077 g
Fatty acids, total polyunsaturated 24:0	0.023 g
Cryptoxanthin, beta	0.2875 g
Vitamin E (alpha-tocopherol)	2.8642 mg
Magnesium, Mg	182.5915 mg
Lysine	3.4364 g
Potassium, K	1627.9935 mg
Cystine	0.6493 g
Fluoride, F	1.2733 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Ginger	1 teaspoon	1.6	0.3554	0.015
Cinnamon	0.5 teaspoon	0	0	0
Onion	0.5	32	7.472	0.08
Curry powder	1 tablespoon	20.475	3.5173	0.8826
Water	4 cups	0	0	0
ketchup	2 tablespoons	0	0	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Vegetable oil	2 tablespoons	234.464	0	27.2
Garlic Clove	2	8.94	1.9836	0.03
cumin	1 tablespoon	22.5	2.6544	1.3362
red lentil	1 cup	687.36	121.152	4.1664