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Dahl (Lentils)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
9Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories8.7 kcal
Protein0.6 g
Carbohydrates1.6 g
Fiber0.6 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2425 mg
Potassium33 mg
Calcium3.7 mg
Iron0.5 mg
Magnesium3.3 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline2.3 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 112. The excerpt below is the record exactly as published.
Dahl. (Lentils.) First boil the water, and when fully boiling put in some split lentils and allow them to become soft. After putting in the lentils, and when boiling point is again reached, add a little turmeric powder. Allow the con- tents to simmer half an hour, stir well, add hot water, and some salt
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