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Curry, pigeon pea dahl and tomato, homemade

Last updated 4 Nov 2026

Meets Patient’s editorial guidelines

This homemade pigeon pea dahl and tomato curry is a cooked dish made with split pigeon peas and has a thin consistency. It provides mainly carbohydrate, with some protein and fat. Per 100g, it contains 237 kJ of energy, 7.3g of carbohydrate, 2.3g of protein and 2.2g of fat.

Carbohydrate provides energy, while protein supports the maintenance and repair of body tissues. The supplied figures show low amounts of salt and saturated fat. For people monitoring these nutrients, the amounts in a homemade dahl will depend on the ingredients used, including any added salt, oil or other fats. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

56 kcal

Energy

237 kJ

Fat

2.2g

of which saturates

0.18g

Carbohydrate

7.3g

of which sugars

1.5g

Protein

2.3g

Salt

0.03g

Water

87g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

9µg

Vitamin D

0µg

Vitamin C

1mg

Thiamin (B1)

0.07mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.3mg

Vitamin B12

0µg

Folate

6µg

Calcium

6mg

Iron

0.42mg

Magnesium

11mg

Phosphorus

36mg

Potassium

168mg

Sodium

10mg

Zinc

0.3mg

Copper

0.1mg

Other types of curry

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Curry, pigeon pea dahl with tomatoes and peanuts, homemade

121 kcal

6.9g

3.3g

–

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

182 kcal

6.4g

12g

–

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

201 kcal

6.3g

14g

–

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

237 kcal

7.7g

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 butter, homemade

107 kcal

5.6g

4.3g

–

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

112 kcal

5.6g

4.9g

–

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

93 kcal

3.2g

5.5g

–

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

104 kcal

4.3g

5.3g

–

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

113 kcal

4.3g

6.3g

–

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

92 kcal

4.4g

4.3g

–

Curry, mung bean dahl and tomato, homemade

95 kcal

5.6g

3.6g

–

Curry, pigeon pea dahl, with butter, homemade

108 kcal

4.6g

4.7g

–

Curry, pigeon pea dahl, with vegetable oil, homemade

116 kcal

4.6g

5.5g

–

Curry, chick pea, whole and potato, homemade

119 kcal

5.9g

5.4g

–

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

116 kcal

4.8g

6.7g

–

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

112 kcal

5.7g

3.8g

–

Curry, mung bean dahl and spinach, homemade

102 kcal

7.8g

2.9g

–

Curry, pea and potato, homemade

147 kcal

2.5g

11g

2.8g

Curry, potato and pea, homemade

92 kcal

2.7g

3.7g

3.1g

About these figures

Values are per 100g of the food as described (Recipe. Thin consistency. Split pigeon peas). "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