Roasted Moong Dal With Spinach Tadka (Roasted Lentil Spinach Soup) Recipe

Recipe By Better Butter

My inspiration for this dish is simply my love for the bengali cuisine that infuses awesome flavors and aroma into the food by cooking it in whole spices and tempering with desi ghee. This dish is a pure satvik vegetarian dish and does not have any onion, garlic and even tomatoes. The moong dal may be fried in ghee or dry roasted which gives it a special aroma. The spinach is blanched and stir fried in ghee, giving it a crispy texture, nutty flavor and aroma. The spinach and the lentil is then cooked with ghee and whole garam masala spices that enhances the flavor and makes it yummy.

4.8
17 Rating - Rate
Vegdiet
35minstotal
5minsPrep
30minsCook

ingredients serves

Ingredients For Roasted Moong Dal With Spinach Tadka (Roasted Lentil Spinach Soup) Recipe

Nutrition
value
231
calories per serving
3 g Fat15 g Protein37 g Carbs14 g FiberOther

Current Totals

  • 3 g Fat
  • 15 g Protein
  • 37 g Carbs
  • 14 g Fiber

MacroNutrients

  • Carbs
    37 g
  • Protein
    15 g
  • Fiber
    14 g

Fats

  • Fat
    3 g

Vitamins & Minerals

  • Calcium
    225 mg
  • Iron
    7 mg
  • Vitamin A
    2044 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    2 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    158 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    23 mg
  • Vitamin E
    1 mg
  • Copper
    1 mcg
  • Magnesium
    192 mg
  • Manganese
    7 mg
  • Phosphorus
    265 mg
  • Selenium
    28 mcg
  • Zinc
    2 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

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