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Majudra
From Banquets of the nations, 1911
Serves 3
Ensure the mixture remains liquid enough as rice absorbs water.
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
569Calories
25 gProtein
112 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories569 kcal
Protein25 g
Carbohydrates112 g
Fiber3.4 g
Sugars6.4 g
Total Fat2.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2342 mg
Potassium1039 mg
Calcium102 mg
Iron8.6 mg
Magnesium115 mg
Phosphorus409 mg
Zinc4 mg
Copper0.9 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate171 mcg
Choline13 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 244. The excerpt below is the record exactly as published.
pounded lentils, along with a cupful of oil and three sliced onions first fried in some oil. If these are not sufficiently liquid add a little more water, as the majudra when finished must be of the consistency of porridge, and the rice soaks up a good deal of the water. Stir well all the time, so that it does not stick to the bottom of the pan ; also add about a tablespoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.