Directions:
- Combine the water, lentils, spinach, green chile peppers, ginger, turmeric, and salt in a large pot over medium-high heat; bring to a boil and cook until the lentils are tender and the water is absorbed, about 20 minutes.
- Heat the oil and ghee together in small skillet; fry the curry leaves, red chile peppers, cumin seeds, mustard seed, and asafoetida powder in the mixture until the seeds begin to splutter. Stir the mixture into the lentil mixture. Sprinkle the ground red pepper over the mixture and cook another 5 minutes. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.55 Kcal (1087 kJ) | ||
| Calories from fat | 71.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.93g | 12% | |
|---|---|---|---|
| Cholesterol | 9.47mg | 3% | |
| Sodium | 76.54mg | 3% | |
| Potassium | 972.3mg | 21% | |
| Total Carbs | 33.45g | 11% | |
| Sugars | 1.25g | 5% | |
| Dietary Fiber | 16.98g | 68% | |
| Protein | 15.37g | 31% | |
| Vitamin C | 26.6mg | 44% | |
| Iron | 7mg | 39% | |
| Calcium | 142.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 68.27 Kcal (286 kJ) | ||
| Calories from fat | 18.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 12% | |
|---|---|---|---|
| Cholesterol | 2.49mg | 3% | |
| Sodium | 20.13mg | 3% | |
| Potassium | 255.75mg | 21% | |
| Total Carbs | 8.8g | 11% | |
| Sugars | 0.33g | 5% | |
| Dietary Fiber | 4.47g | 68% | |
| Protein | 4.04g | 31% | |
| Vitamin C | 7mg | 44% | |
| Iron | 1.9mg | 39% | |
| Calcium | 37.4mg | 14% | |
* 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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