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Curry, pigeon pea dahl with tomatoes and peanuts, homemade

Last updated 4 Nov 2026

Meets Patient’s editorial guidelines

This homemade pigeon pea dahl is a cooked Gujarati-style curry made with split pigeon peas, tomatoes and peanuts. It mainly provides carbohydrate and plant protein, with some fat. Per 100g, it contains 17g of carbohydrate, 6.9g of protein and 3.3g of fat, and provides 510 kJ of energy.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. This dahl also contains potassium, which contributes to normal muscle and nerve function. Salt and fat content can vary with the ingredients and amounts used in a homemade recipe. The peanuts are relevant for anyone with a peanut allergy. Full nutrient figures for this recipe are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

121 kcal

Energy

510 kJ

Fat

3.3g

of which saturates

0.48g

Carbohydrate

17g

of which sugars

1g

Protein

6.9g

Salt

0.03g

Water

70g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

8µg

Vitamin D

0µg

Vitamin C

2mg

Thiamin (B1)

0.23mg

Riboflavin (B2)

0.03mg

Niacin (B3)

1mg

Vitamin B12

0µg

Folate

19µg

Calcium

16mg

Iron

1.1mg

Magnesium

33mg

Phosphorus

103mg

Potassium

439mg

Sodium

11mg

Zinc

0.8mg

Copper

0.3mg

Other types of curry

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

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, pigeon pea dahl and tomato, homemade

56 kcal

2.3g

2.2g

–

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

161 kcal

7.6g

6.6g

–

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

173 kcal

7.6g

7.9g

–

Curry, mung bean dahl and spinach, homemade

102 kcal

7.8g

2.9g

–

Curry, mung bean dahl and tomato, homemade

95 kcal

5.6g

3.6g

–

About these figures

Values are per 100g of the food as described (Recipe, Gujerati, 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