This dal is great to make in advance. Simply add a little boiling water when reheating and simmer for a few minutes.
|Typical Values||per 100g||per 437g serving|
|Energy ||90 kcal |
|393 kcal |
of which saturates
|1.7 g |
|7.4 g |
of which sugars
|12.3 g |
|53.7 g |
|Fibre||1.4 g ||6.1 g |
|Protein||5.7 g ||24.8 g |
|Salt||0.6 g ||2.6 g |
Lentils are high in protein and low in fat. They are a great source of iron and are good at stabilising blood sugar levels, which is helpful for those with diabetes, insulin resistance or hypoglycaemia.
Turmeric is known to contain magnesium, iron, fibre, vitamin B6, potassium and vitamin C. Research studies have also suggested it is good for the heart, lowering cholesterol, and improving liver function, and it could help reduce risk of cancer.
The spices making up the panch phoron (panch is 5 in Bengali) are: fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds and fennel seeds. Fenugreek in particular can be useful for those with diabetes and may also help with lowering blood pressure, digestion and maintaining good health.
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