Directions:
- Place lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time.
- In a separate pot, heat half the ghee. Saute onion & garlic till golden. Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5 minutes.
- Transfer the lentils to the zucchini mixture. Stir in salt & garam masala. Half cover the pot, lower the heat & cook for 15 minutes.
- In the remaining ghee, toss in the cumin seeds & heat till they sizle & change colour.
- Serve lentils hot with the ghee/cumin seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.03 Kcal (1612 kJ) | ||
| Calories from fat | 205.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.78g | 35% | |
|---|---|---|---|
| Cholesterol | 56.83mg | 19% | |
| Sodium | 13.54mg | 1% | |
| Potassium | 608.23mg | 13% | |
| Total Carbs | 32.9g | 11% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 15.69g | 63% | |
| Protein | 13.52g | 27% | |
| Vitamin C | 59.6mg | 99% | |
| Iron | 5.1mg | 28% | |
| Calcium | 78mg | 8% | |
| Amount Per 100 g | |||
| Calories | 89.46 Kcal (375 kJ) | ||
| Calories from fat | 47.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 35% | |
|---|---|---|---|
| Cholesterol | 13.2mg | 19% | |
| Sodium | 3.15mg | 1% | |
| Potassium | 141.31mg | 13% | |
| Total Carbs | 7.64g | 11% | |
| Sugars | 0.5g | 9% | |
| Dietary Fiber | 3.64g | 63% | |
| Protein | 3.14g | 27% | |
| Vitamin C | 13.9mg | 99% | |
| Iron | 1.2mg | 28% | |
| Calcium | 18.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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