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Dal (Lentils)
From Banquets of the nations, 1911
Serves 8
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
410Calories
27 gProtein
71 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories410 kcal
Protein27 g
Carbohydrates71 g
Fiber0.1 g
Sugars0 g
Total Fat2.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium292 mg
Potassium1086 mg
Calcium71 mg
Iron8.4 mg
Magnesium122 mg
Phosphorus426 mg
Zinc4.4 mg
Copper1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 105. The excerpt below is the record exactly as published.
Dal. (Lentils.) Wash and clean two pounds of lentils ; put in pot with water, with a teaspoonful of turmeric, and same quantity of salt
Cook this with the app: pantry check, scaling, and the assistant.