Dhal - East Indian

Name: Dhal - East Indian
Ingredients: a cup of lentils; a pint of stock; a sliced onion; two tablespoons of butter; half a tablespoon of curry powder; half a tablespoon of flour; juice of half a lemon; salt

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

947Calories

59 gProtein

169 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories947 kcal

Protein59 g

Carbohydrates169 g

Fiber4.3 g

Sugars7.7 g

Total Fat27 g

Saturated Fat0.1 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol63 mg

Sodium11 mg

Potassium2561 mg

Calcium204 mg

Iron18 mg

Magnesium280 mg

Phosphorus953 mg

Zinc9.6 mg

Copper2.1 mg

Manganese4.2 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K3.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate46 mcg

Choline14 mg

Caffeine0 mg

Water207 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 30. The excerpt below is the record exactly as published.

DHAL— EAST INDIAN Wash a cup of lentils; simmer in a pint of stock until tender. Fry a sliced onion in two tablespoons of butter un- til transparent. Stir in half a tablespoon each of curry pow- der and flour, fry for a moment; add lentils, salt and juice of half a lemon

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