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Dal (Lentils)
From Banquets of the nations, 1911
Serves 2
Serve with a tablespoon of curds.
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
501Calories
28 gProtein
77 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories501 kcal
Protein28 g
Carbohydrates77 g
Fiber0.6 g
Sugars1.6 g
Total Fat9 g
Saturated Fat4.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol20 mg
Sodium2349 mg
Potassium1183 mg
Calcium97 mg
Iron8.6 mg
Magnesium135 mg
Phosphorus453 mg
Zinc4.6 mg
Copper1.1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C2.8 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 mg
Folate7.1 mcg
Choline2.3 mg
Caffeine0 mg
Water517 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 142. The excerpt below is the record exactly as published.
Dal. (Lentils.) One breakfastcupful of lentils soaked for two hours in warm water, after which wash in cold water. Four breakfastcupfuls of water, two teaspoonfuls of salt, a pinch of ground cloves, one tablespoonful of Garam Masalla, one tablespoonful of butter or ghee, and half an onion
Cook this with the app: pantry check, scaling, and the assistant.