Mixed Dhal

80 mins (prep 10, cooking 70)
20 ingredients
8 servings
This tasty lentil curry uses a mixture of four types of lentils. The original recipe specified equal quantities of brown and red lentils, yellow mung beans (moong dhal) and green split peas. As I did not have those on hand, I improvised and used toor dhal, urid dhal, moong dhal and channa dhal (Bengal gram dhal). The result was a 'moreish', satisfyingly 'meaty' lentil curry.

Categories:  lentil , easy , main-dish , beans , healthy , indian , <-4-hours , vegetable , low-in... , low-sodium , curries , time-to-make , asian ,
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Serving Size (187.77 g)
Servings 8
Amount per Serving
Calories 304.9 Calories from Fat 84.6
% Daily Value *
Total Fat 9.4g 115.72%
Saturated Fat 4.81g 192.46%
Trans Fat 0.0g %
Cholesterol 18.93mg 50.48%
Sodium 46.41mg 15.47%
Total Carbohydrate 42.66g 113.77%
Dietary Fiber 18.34 g 586.92%
Sugars 3.38 g %
Protein 16.16g 258.59%
Vitamin A 5211.3IU% Vitamin C 5.73mg%
Calcium 51.81mg% Iron 4.76mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onions, grated fresh ginger, ground cumin, ground coriander, ground turmeric, asafetida, urad dal, peeled, crushed tomatoes, coconut cream, coarsely chopped cilantro