Page 47 - IFSO Cookbook interno VOL4 2026.indd

Protein-Boosted Savoury Lentil International

Healthy Recipes Vol. 4
Cake with Yogurt–Mint Drizzle

Cooking instructions
Mansi Sethi
Bariatric Nutritionist 1. Wash and soak chana dal and urad dal in water for about 4–5 hours. Drain completely.
MOHAK hi-tech speciality hospital, INDORE [MP] 2. In a blender, grind the soaked dals with green chilli and ginger to form a smooth,
India
thick batter. Add minimal water if needed.
3. Transfer the batter to a bowl and mix in unflavoured protein powder, salt, turmeric
powder, and roasted cumin powder. Stir well to ensure the protein powder blends
evenly.
4. Pour the batter into a lightly greased baking mould or steaming dish.
5. Bake at 180°C (356°F) for 15–20 minutes, or steam until the cake is firm and cooked
through.
6. Allow the cake to cool slightly, then gently demould and cut into slices.
7. Prepare the Yogurt–Mint Drizzle by mixing hung curd with mint chutney until smo-
oth.
8. Spread or drizzle the yogurt–mint mixture over the cake and add tamarind chutney
lightly on top for flavour contrast.
9. Garnish with fresh pomegranate seeds before serving.

Nutritional Analysis
Indian Food Composition Tables (IFCT 2017) and USDA Nutrient Database.

Calories Protein Carbohy- Fat Fiber Iron Calcium
Ingredients Quantity
(kcal) (g) drate (g) (g) (g) (mg) (mg)
Chana dal (raw) 80 g 291 16.8 48.8 4.8 13.6 3.2 38

Urad dal (raw) 40 g 136 9.6 23.2 0.6 7.2 1.8 55

Unflavoured protein powder 30 g 60 15 2 0.5 0 0 40
Hung curd 80 g 48 4 3 2 0 0.1 96
Mint chutney 15 g 10 0.4 2 0.2 0.5 0.2 10

Tamarind chutney 15 g 30 0.3 7 0.1 0.3 0.4 12
Pomegranate seeds 15 g 12 0.2 3 0.1 0.5 0.1 3

Total — 587 46.3 89 8.3 22.1 5.8 254

45