Protein-Packed Dosa Tomato Curry
A flavorful and heart-healthy Indian-inspired tomato curry served with dosa, packed with plant-based proteins and soluble fiber to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 cup split yellow lentils (moong dal), soaked for 4 hours
- 2 tomatoes, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 green chili, chopped
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp paprika
- Salt to taste
- 1 tbsp olive oil
- Fresh cilantro for garnish
Instructions
In a blender, combine soaked lentils with water to make a smooth batter. Add salt and let it ferment for 8 hours or overnight.
Heat olive oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add onions, garlic, ginger, and green chili. Sauté until onions are translucent.
Add tomatoes, turmeric powder, coriander powder, garam masala, paprika, and salt. Cook until tomatoes are soft and oil starts to separate.
Pour in the lentil batter and cook until it thickens into a curry consistency.
Garnish with fresh cilantro and serve hot with dosa.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 12 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 6 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |