Pan-Indian · Main
Methi dal (masoor dal)
Masoor dal with fenugreek leaves
- Energy
- 207 kcal
- Protein
- 12.8 g
- Fibre
- 7.91 g
- Time
- 30 min
Per serving, 110 g.1 Good for lunch or dinner.
One serving gives you
- 50%of the day’s vitamin A
- 22%of the day’s folate
- 21%of the day’s iron
- 17%of the day’s calcium
Nutrition facts
One serving, 110 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy207 kcal12%
Carbohydrates
- Carbohydrate25 g9%
- Fibre7.91 g32%
- Soluble fibre1.89 g
Fats
- Fat5.49 g11%
- Saturated fat limit3.19 g16% of limit
- Monounsaturated fat1.26 g
- Polyunsaturated fat0.57 g
- Omega-60.32 g4%
- Omega-30.25 g25%
- EPA + DHA0 mg
- Cholesterol limit11.5 mg
Protein and amino acids
- Protein12.8 g25%
- Histidine256 mg43%
- Isoleucine492 mg41%
- Leucine909 mg39%
- Lysine770 mg71%
- Methionine + cystine165 mg28%
- Phenylalanine + tyrosine1,050 mg125%
- Threonine457 mg109%
- Tryptophan108 mg51%
- Valine664 mg85%
Vitamins
- Vitamin A424 µg50%
- Vitamin B10.17 mg12%
- Vitamin B20.18 mg10%
- Vitamin B31.04 mg9%
- Vitamin B50.88 mg18%
- Vitamin B60.28 mg15%
- BiotinNot in the source data
- Folate47.5 µg22%
- Vitamin B120 µg<1%
- Vitamin C24.7 mg38%
- Vitamin D0 µg0%
- Vitamin E0.43 mg6%
- Vitamin K231 µg420%
Minerals
- Calcium171 mg17%
- ChromiumNot in the source data
- Copper0.43 mg25%
- IodineNot in the source data
- Iron6.14 mg21%
- Magnesium69 mg19%
- Manganese1.1 mg28%
- MolybdenumNot in the source data
- Phosphorus165 mg17%
- Potassium453 mg13%
- Selenium21.9 µg55%
- Sodium limit341 mg17% of limit
- Zinc1.76 mg13%
Ingredients
Weighed raw, for one serving. Telugu name after each.
11 ingredients
- Lentil dal masoor pappu42.5 g
- Fenugreek leaves menthikura52.5 g
- Ghee neyyi4.5 g
- Turmeric powder pasupu0.3 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Garlic, big clove vellulli3 g
- Ginger, fresh allam2 g
- Cumin seeds jeelakarra0.8 g
- Asafoetida inguva0.05 g
- Chillies, red endu mirapakaya0.6 g
- Iodized salt (table salt) uppu0.8 g
Method
About 30 minutes.
- 1
Rinse 42 g masoor dal and cook it with turmeric and 3 parts water until soft; simmer for 15–20 minutes.
- 2
Wash and chop fenugreek leaves.
- 3
Add the fenugreek leaves, ginger, green chilli and salt to the dal and simmer until tender, about 5 minutes.
- 4
Heat 4.5 g ghee and add cumin seeds, broken dry red chilli and a pinch of asafoetida with the garlic; pour over the dal.
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