This easy indian dal is ready in under an hour, and makes a satisfying vegetarian lunch or dinner. Serve with rice or naan. This soup also keeps well and can be frozen for up to three months.
2 Medium cloves garlic, finely chopped and made into a paste
2 teaspoon Bengali five spice mix
1 Bay leaf
1 teaspoon Turmeric
1 teaspoon Kosher salt plus more to taste
1 Lime juiced
8 sprig Cilantro, de stemmed and chopped
Nutrition value
59
calories per serving
3 g Fat2 g Protein6 g Carbs4 g FiberOther
Current Totals
3 g Fat
2 g Protein
6 g Carbs
4 g Fiber
MacroNutrients
Carbs
6 g
Protein
2 g
Fiber
4 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
35 mg
Iron
2 mg
Vitamin A
1139 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
36 mcg
Vitamin B12
0 mcg
Vitamin C
44 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
38 mg
Manganese
1 mg
Phosphorus
33 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
