Skip to main content

Curry, lentil, red/masoor dahl and tomato, with vegetable oil, homemade

Last updated 4 Nov 2026

Meets Patient’s editorial guidelines

This homemade red lentil (masoor dahl) and tomato curry is prepared with vegetable oil and has a thin consistency. It provides carbohydrate, fat and plant protein. Per 100g, it contains 11g of carbohydrate, 6.3g of fat and 4.3g of protein, with an energy content of 473 kJ. These figures describe the prepared curry rather than the dry lentils.

Carbohydrate provides energy, while protein is needed for the growth and repair of body tissues. Most of the fat in this recipe is unsaturated. The amount of oil and salt added during cooking can affect the fat, energy and salt content of homemade versions. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

113 kcal

Energy

473 kJ

Fat

6.3g

of which saturates

0.45g

Carbohydrate

11g

of which sugars

1.1g

Protein

4.3g

Salt

0.03g

Water

77g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

10µg

Vitamin D

0µg

Vitamin C

1mg

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.4mg

Vitamin B6

0.1mg

Vitamin B12

0µg

Folate

4µg

Calcium

15mg

Iron

1.6mg

Magnesium

17mg

Phosphorus

61mg

Potassium

162mg

Sodium

13mg

Zinc

0.6mg

Copper

0.11mg

Selenium

1µg

Other types of curry

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Curry, lentil, red/masoor dahl and tomato, with butter, homemade

104 kcal

4.3g

5.3g

–

Curry, lentil, red/masoor dahl, with vegetable oil, homemade

173 kcal

7.6g

7.9g

–

Curry, lentil, red/masoor dahl and tomato, Punjabi, homemade

93 kcal

3.2g

5.5g

–

Curry, lentil, red/masoor dahl and vegetable, UK type, homemade

112 kcal

5.7g

3.8g

–

Curry, lentil, red/masoor dahl, mung bean dahl and tomato, homemade

92 kcal

4.4g

4.3g

–

Curry, chick pea dahl and spinach, with vegetable oil, homemade

201 kcal

6.3g

14g

–

Curry, chick pea, whole and tomato, Gujerati, with vegetable oil, homemade

238 kcal

7.7g

15g

–

Curry, chick pea, whole and tomato, Punjabi, with vegetable oil, homemade

112 kcal

5.6g

4.9g

–

Curry, lentil, red/masoor dahl and mung bean dahl, homemade

116 kcal

4.8g

6.7g

–

Curry, lentil, red/masoor dahl, with butter, homemade

161 kcal

7.6g

6.6g

–

Curry, lentil, red/masoor dahl, Punjabi, homemade

141 kcal

7.2g

4.6g

–

Curry, pigeon pea dahl, with vegetable oil, homemade

116 kcal

4.6g

5.5g

–

Curry, chick pea dahl and spinach, with butter, homemade

182 kcal

6.4g

12g

–

Curry, chick pea, whole and tomato, Gujerati, with butter ghee, homemade

237 kcal

7.7g

14g

–

Curry, chick pea, whole and tomato, Punjabi, with butter, homemade

107 kcal

5.6g

4.3g

–

Curry, mung bean dahl and tomato, homemade

95 kcal

5.6g

3.6g

–

Curry, pigeon pea dahl and tomato, homemade

56 kcal

2.3g

2.2g

–

Curry, pigeon pea dahl with tomatoes and peanuts, homemade

121 kcal

6.9g

3.3g

–

Curry, black gram, whole and red kidney bean, homemade

94 kcal

4.5g

5g

–

Curry, egg, with rapeseed oil, homemade

149 kcal

5.3g

12g

1.4g

About these figures

Values are per 100g of the food as described (Recipe, thin consistency). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.

Article also available in English, German, Spanish, French, Italian, Portuguese, Hindi, Hebrew, Arabic, and Swedish.

  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published