Toor Dal

1. Rinse lentils and bring to a boil in 3 cups water.

2. Reduce heat and cover.

3. Cook for 30-40 minutes until lentils are very soft, the consistency of thick soup.

4. Add cumin, coriander, turmeric, salt and cayenne.

5. Allow to simmer uncovered while preparing garlic and mustard seeds: In a small frypan, heat oil to med hi.

6. Saute minced garlic in oil with mustard seeds until just beginning to brown.

7. Add to dal and serve immediately.

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Nutrient	Quantity
Total fats	6.6508 g
Protein	46.3199 g
Carbohydrates	123.1376 g
Energy	717.479 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6907 g
Water	727.8813 g
Aspartic acid	5.3241 g
Calcium, Ca	175.5596 mg
Lutein + zeaxanthin	62.7593 g
Fiber, total dietary	21.149 g
Fatty acids, total saturated 22:0	0.0343 g
Carotene, beta	172.9055 g
Niacin	2.9656 mg
Vitamin A, RAE	15.7413 g
Fatty acids, total trans-polyenoic	0.0082 g
Arginine	3.7249 g
Riboflavin	0.2138 mg
Tocopherol, beta	0.0003 mg
Fatty acids, total polyunsaturated 15:0	0.0058 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2056 g
Fatty acids, total saturated 20:1	0.0518 g
Glutamic acid	7.4594 g
Stigmasterol	7.75 mg
Sodium, Na	29.4278 mg
Fatty acids, total saturated 16:1 undifferentiated	0.007 g
Total lipid (fat)	6.6508 g
Manganese, Mn	3.5203 mg
Fructose	0.0034 g
Proline	2.0072 g
Fatty acids, total saturated 16:0	0.6624 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.4194 g
Sucrose	0.0178 g
Choline, total	1.4417 mg
Fatty acids, total polyunsaturated 18:1 t	0.0011 g
Sugars, total	0.1131 g
Serine	2.2158 g
Fatty acids, total saturated 10:0	0.0086 g
Fatty acids, total saturated 18:0	0.1316 g
Vitamin B-6	0.825 mg
Selenium, Se	0.5402 g
Ash	6.4242 g
Tocotrienol, delta	0.0002 mg
Fatty acids, total saturated 18:1 undifferentiated	2.4143 g
Pantothenic acid	0.6907 mg
Phenylalanine	2.3711 g
Beta-sitosterol	99.5342 mg
Copper, Cu	2.5769 mg
Betaine	0.0728 mg
Thiamin	0.9905 mg
Methionine	0.4104 g
Iron, Fe	15.0373 mg
Carbohydrate, by difference	123.1376 g
Phosphorus, P	575.2908 mg
Folate, total	392.5012 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0082 g
Tocopherol, gamma	0.6206 mg
Alanine	2.0071 g
Valine	2.3906 g
Fatty acids, total saturated 18:2 undifferentiated	2.1916 g
Glycine	1.9564 g
Carotene, alpha	0.03 g
Glucose (dextrose)	0.0028 g
Fatty acids, total saturated 14:0	0.0093 g
Zinc, Zn	7.0174 mg
Isoleucine	2.0798 g
Tocopherol, delta	0.0223 mg
Fatty acids, total saturated 12:0	0.004 g
Fatty acids, total polyunsaturated	2.8843 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	3.4886 g
Tocotrienol, alpha	0.0016 mg
Vitamin A, IU	311.1658 IU
Folate, DFE	392.5012 g
Tryptophan	0.4315 g
Vitamin C, total ascorbic acid	4.6119 mg
Phytosterols	110.1747 mg
Fatty acids, total polyunsaturated 18:1 c	1.3892 g
Fatty acids, total saturated 20:0	0.0422 g
Campesterol	16.9425 mg
Starch	91.4304 g
Tyrosine	1.2854 g
Vitamin K (phylloquinone)	2.4038 g
Fatty acids, total saturated	0.9327 g
Histidine	1.3523 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0006 g
Fatty acids, total monounsaturated	2.4737 g
Threonine	1.7256 g
Folate, food	392.5012 g
Fatty acids, total polyunsaturated 17:0	0.0102 g
Fatty acids, total polyunsaturated 24:0	0.023 g
Cryptoxanthin, beta	28.3023 g
Vitamin E (alpha-tocopherol)	0.5823 mg
Fatty acids, total trans	0.0093 g
Fatty acids, total trans-monoenoic	0.0011 g
Magnesium, Mg	132.4372 mg
Lysine	3.3518 g
Potassium, K	1329.0742 mg
Cystine	0.6309 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Water	3 cups	0	0	0
Coriander	0.25 teaspoon	0.0192	0.0031	0.0004
Turmeric	0.25 teaspoon	2.34	0.5036	0.0244
black mustard seed	0.25 teaspoon	0	0	0
cumin	0.25 teaspoon	1.9688	0.2323	0.1169
canola oil	0.5 teaspoon	19.89	0	2.25
red lentil	1 cup	687.36	121.152	4.1664
cayenne	0.25 teaspoon	1.431	0.2548	0.0777