Cookstr Indian Vegetable Stew With Yellow Dal Recipe

Total time: 240 minutes

Keto Friendliness Gauge

Net Carbs are 8% of calories per serving, at 16g per serving. This food is keto-friendly.

How keto-friendly is Cookstr Indian Vegetable Stew With Yellow Dal? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Cookstr Indian Vegetable Stew With Yellow Dal Recipe

  • Net Carbs are 8% of calories per serving, at 16g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Cookstr Indian Vegetable Stew With Yellow Dal Recipe Nutrition Label

Nutrition Facts

Serving Size: 8 servings   ( 307 g )
Amount Per Serving
Calories: 193
Total Fat: 7g
Saturated Fat: 4g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 16mg
Sodium: 321mg
Total Carbohydrates: 27g
Dietary Fiber: 11g
Sugar: 10g
Protein: 8g
Calcium: 51mg Iron: 2mg
Potassium: 857mg Vitamin A: 220mcg
Vitamin C: 33mg Vitamin D: 0mcg

Ingredients

  • ¾ cup yellow split peas
  • 1 tablespoon fresh ginger, peeled and minced
  • 3 cloves garlic, finely chopped
  • ½ teaspoon turmeric
  • 2 serrano chilies or 2 jalapeño peppers, seeded and finely chopped
  • 3 medium tomatoes
  • 2 Japanese eggplants or ½ globe eggplant
  • 2 medium zucchini
  • 2 medium carrots
  • 4 tablespoons clarified butter
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 1 small yellow onion, thinly sliced
  • ½ small cauliflower, broken into florets
  • 1 teaspoon salt
  • Fresh cilantro leaves, roughly chopped, for garnish

Instructions

Visit Cookstr's website to view the recipe instructions. (Via Edamam)