Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Red lentils | 250 g | Sweet, Astringent · Cooling |
 Tomato, diced | 240 g | Sour, Sweet · Heating |
 Coriander seeds | 4 g | Astringent, Bitter, Sweet · Cooling |
 Ghee | 18 g | Sweet · Cooling |
 Cumin seeds | 4 g | Pungent, Bitter · Heating |
 Turmeric | 2 g | Bitter, Pungent, Astringent · Heating |
 Fresh ginger, grated | 6 g | Pungent · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1150 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the red lentils; soak for 25 minutes and drain.
- Simmer the pulse with turmeric and the diced tomato, coriander seeds in the measured water until tender enough to mash easily.
- Warm the ghee separately; let the cumin crackle, then stir in the ginger.
- Fold the tempering into the cooked dal, add the rock salt, and simmer uncovered for five minutes.
- Adjust to a ladleable consistency by stirring well, then rest covered briefly before serving.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (regional Indian dal tradition)
Tomato Masoor Dal balances a thoroughly cooked pulse with a restrained aromatic tempering. Vata: serve moist with ghee. Pitta: reduce ginger and use coriander seed. Kapha: reduce fat and add black pepper if suitable.
USDA Nutrition Facts for Tomato Masoor Dal
| Nutrient | Per 100g | Per Serving (1 serving (419g)) |
|---|---|---|
| Energy (Calories) | 68 kcal | 283 kcal |
| Protein | 3.8 g | 15.9 g |
| Total Carbohydrates | 10.3 g | 43.4 g |
| Dietary Fiber | 1.9 g | 8.1 g |
| Total Sugars | 0.4 g | 1.6 g |
| Total Fat | 1.5 g | 6.4 g |
| Calcium | 14.9 mg | 62.6 mg |
| Iron | 1.40 mg | 5.90 mg |
| Magnesium | 13.1 mg | 55.0 mg |
| Phosphorus | 49.9 mg | 209.4 mg |
| Potassium | 145 mg | 607 mg |
| Sodium | 121 mg | 506 mg |
| Zinc | 0.60 mg | 2.50 mg |
| Copper | 0.22 mg | 0.91 mg |
| Manganese | 0.31 mg | 1.30 mg |
| Selenium | 0.08 µg | 0.4 µg |
| Vitamin C | 2.3 mg | 9.6 mg |
| Vitamin A (RAE) | 15.6 µg | 65.5 µg |
| Vitamin E | 0.14 mg | 0.60 mg |
| Vitamin K | 1.3 µg | 5.2 µg |
| Thiamin (Vitamin B1) | 0.08 mg | 0.35 mg |
| Riboflavin (Vitamin B2) | 0.02 mg | 0.09 mg |
| Niacin (Vitamin B3) | 0.33 mg | 1.38 mg |
| Vitamin B6 | 0.07 mg | 0.31 mg |
| Folate (DFE) | 32.6 µg | 136.9 µg |
| Choline | 1.4 mg | 5.9 mg |
