Curry, mung bean dahl and tomato, homemade

Senast uppdaterad 4 Nov 2026

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Homemade mung bean dahl and tomato curry is a cooked Punjabi dish made with split mung beans and tomato. It provides carbohydrate, plant protein and some fat. Per 100g, it contains 11g of carbohydrate, 5.6g of protein and 3.6g of fat, including 0.4g of saturated fat. The figures describe a homemade recipe recorded in a dietary survey.

Carbohydrate provides energy, while protein supports the maintenance and repair of body tissues. For people monitoring fat or energy intake, the amount and type of oil used can affect the nutritional content of homemade dahl. Salt content also depends on the ingredients and seasoning used; a salt figure is not supplied here. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient	Per 100g
Energy	95 kcal
Energy	403 kJ
Fat	3.6g
of which saturates	0.4g
Carbohydrate	11g
of which sugars	0.8g
Protein	5.6g
Vatten	75g
Kolesterol	0mg

Vitamins and minerals per 100g

Nutrient	Per 100g
Vitamin A (retinol equivalent)	28µg
Vitamin D	0µg
Vitamin E	0.89mg
Vitamin C	1mg
Thiamin (B1)	0.08mg
Riboflavin (B2)	0.05mg
Niacin (B3)	0.5mg
Vitamin B6	0.07mg
Vitamin B12	0µg
Folate	25µg
Kalcium	9mg
Iron	1mg
Magnesium	20mg
Phosphorus	53mg
Kalium	230mg
Zinc	0.5mg
Copper	0.13mg
Selen	3µg

Other types of curry

Food	Calories per 100g	Protein per 100g	Fat per 100g	Fibre per 100g
Curry, lentil, red/masoor dahl, mung bean dahl and tomato, homemade	92 kcal	4.4g	4.3g	–
Curry, lentil, red/masoor dahl and mung bean dahl, homemade	116 kcal	4.8g	6.7g	–
Curry, mung bean dahl and spinach, homemade	102 kcal	7.8g	2.9g	–
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, mung bean dahl, Bengali, homemade	74 kcal	4.2g	3.4g	–
Curry, mung bean, whole and turnip leaves, homemade	169 kcal	4.4g	14g	–
Curry, pigeon pea dahl and tomato, homemade	56 kcal	2.3g	2.2g	–
Curry, red kidney and mung bean, whole, homemade	153 kcal	3.9g	12g	–
Curry, black gram, whole and red kidney bean, homemade	94 kcal	4.5g	5g	–
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 vegetable, UK type, homemade	112 kcal	5.7g	3.8g	–
Curry, mung bean, whole, Gujerati, homemade	126 kcal	6g	5.9g	–
Curry, mung bean, whole, Punjabi, homemade	74 kcal	4.2g	2.8g	–

About these figures

Values are per 100g of the food as described (Punjabi dish. Recipe from dietary survey records. Split mung beans). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Vidare läsning och referenser

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

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4 Nov 2026 | Senaste versionen
3 Nov 2026 | Ursprungligen publicerad

Curry, mung bean dahl and tomato, homemade

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