Serves 2

Ingredients
1 cup toor dal salt to taste
a pinch of Asafoetida (hing) 1 small piece of jaggery (gud)
1 tsp turmeric powder ghee and a slice of lemon for the garnish

Method

  1. Boil the toor dal after adding hing and haldi.
  2. A pressure cooker is useful, but then care must be taken to add adequate amount of water.
  3. When the dal is done, mash it, add more water and transfer to a pan.
  4. Heat the pan and while the dal boils add salt and jaggery.
  5. Serve hot on top of rice with a spoonful of ghee and a slice of lemon.
Nutrient Composition Per Serving
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 187 Carotene (μg) 66
Protein (g) 11.17 Vitamin C (mg) 0
Carbohydrate (g) 33.55 Mg (mg) 45
Fat (g) .86 Na (mg) 14.25
Fibre (g) .75 K (mg) 552
Minerals (g) 1.78 Mn (mg) 0.345
Calcium (mg) 40.5 Zn (mg) 0.45
Phosphorus (mg) 154 Cr (mg) 0.001
Iron (mg) 1.48