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indian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 955 kcal 48 %
  • Fat 84 g 130 %
  • Saturated 39 g 195 %
  • Carbs 46 g 15 %
  • Fiber 15 g 60 %
  • Protein 13 g 25 %
  • Cholesterol 0 mg 0 %
  • Sodium 1023 mg 43 %
  • Calcium 56 mg 6 %
  • Magnesium 78 mg 19 %
  • Potassium 704 mg 15 %
  • Iron 6 mg 31 %
  • Zinc 3 mg 24 %
  • Phosphorus 266 mg 38 %
  • Vitamin A 16 µg 2 %
  • Vitamin C 6 mg 6 %
  • Thiamin (B1) 0 mg 33 %
  • Riboflavin (B2) 0 mg 9 %
  • Niacin (B3) 2 mg 11 %
  • Vitamin B6 0 mg 20 %
  • Folate equivalent (total) 179 µg 45 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 8 mg 56 %
  • Vitamin K 33 µg 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Coconut Chutney Recipe

Ingredients

  • 1 tablespoon ghee or neutral oil (0.5 ounce; 15g)
  • 2 tablespoons chana dal, a.k.a. yellow split lentils (1 ounce; 30g)
  • 1 1/2 cups finely shredded unsweetened desiccated coconut (4.6 ounces; 130g)
  • 2/3 to 1 1/3 cups (156 to 312ml) hot water
  • 1 1/2 teaspoons seedless tamarind paste, not concentrate (0.3 ounce; 10g)
  • 1 teaspoon (5g) sugar
  • 1/2 teaspoon (1g) Kashmiri red chili powder
  • Kosher salt, to taste
  • For Tempering:
  • 2 tablespoons ghee or neutral oil (1 ounce; 30g)
  • 1 teaspoon (5g) urad dal, a.k.a. split black gram lentils
  • 1 teaspoon (5g) black mustard seeds
  • 1 pinch ground asafetida

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