Directions:
- Heat oil in large saucepan over high heat. Saute garlic, chilli and ginger for 3-4 mins until onions are tender.
- Add the cumin,ground coriander and tumeric. Cook, stirring for 1 minute.
- Mix in the tomatoes, stock, split peas and lentils. Bring to boil. Reduce heat & simmer, covered, about 30 mins until dhal is tender.
- Stir half the fresh cilantro through. Sprinkle with the remaining coriander, to garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.67 Kcal (1234 kJ) | ||
| Calories from fat | 25.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 0.68mg | 0% | |
| Sodium | 7823.84mg | 326% | |
| Potassium | 420.73mg | 9% | |
| Total Carbs | 52.96g | 18% | |
| Sugars | 3.48g | 14% | |
| Dietary Fiber | 6.51g | 26% | |
| Protein | 6.25g | 12% | |
| Vitamin C | 23.3mg | 39% | |
| Iron | 2mg | 11% | |
| Calcium | 29.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 169.09 Kcal (708 kJ) | ||
| Calories from fat | 14.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 4% | |
|---|---|---|---|
| Cholesterol | 0.39mg | 0% | |
| Sodium | 4489.37mg | 326% | |
| Potassium | 241.42mg | 9% | |
| Total Carbs | 30.39g | 18% | |
| Sugars | 2g | 14% | |
| Dietary Fiber | 3.73g | 26% | |
| Protein | 3.58g | 12% | |
| Vitamin C | 13.4mg | 39% | |
| Iron | 1.1mg | 11% | |
| Calcium | 17.2mg | 3% | |
* 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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