Calories in pigeon pea dahl curry: 108 kcal

What’s in a 300 g serving

More than half of a serving is water, which is why the calories stay low. What is left is mostly carbohydrate.

14.1 gFat

13.8 gProtein

40.5 gCarbohydrate

6.3 gFibre

225 gWater

0.6 gMinerals and the rest

14.1 gFat
13.8 gProtein
40.5 gCarbohydrate
6.3 gFibre
225 gWater
0.6 gMinerals and the rest

Below average for dishes

Pigeon pea dahl curry is 108 kcal per 100 g. The 603 dishes in this database average 180.

Pigeon pea dahl curry108

Dishes average180

Low in sugar and salt

Low sugars and low salt by UK labelling rules, per 100 g.

Sugars, per serving6.3 g

Salt, per serving0.44 g

Vitamins and minerals in pigeon pea dahl curry

Two of the 15 reach the “source of” level, copper first; none reaches “high in”.

60 %

Copper

0.6 mg in a 300 g serving

69th of 571 dishes

Copper contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the protection of cells from oxidative stress.

Potassium912 mg46 %

Thiamin (vitamin B1)0.45 mg41 %

Phosphorus210 mg30 %

Chloride237 mg30 %

Manganese0.51 mg26 %

Only a trace

Vitamin C
Vitamin B12

None recorded

Vitamin D

Show all 15 with amounts

Copper0.6 mg, 60 %

Potassium912 mg, 46 %

Thiamin (vitamin B1)0.45 mg, 41 %

Phosphorus210 mg, 30 %

Chloride237 mg, 30 %

Manganese0.51 mg, 26 %

Vitamin A0.192 mg, 24 %

Iron2.9 mg, 21 %

Niacin (vitamin B3)2.7 mg, 17 %

Magnesium63 mg, 17 %

Folate0.03 mg, 15 %

Zinc1.5 mg, 15 %

Riboflavin (vitamin B2)0.09 mg, 6.4 %

Calcium51 mg, 6.4 %

Vitamin Dnone recorded

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What pigeon pea dahl curry doesn’t give you. And where to find it.

No recorded vitamin D, vitamin C or vitamin B12.

Vitamin D

0mgin pigeon pea dahl curry

Find it inBloater, grilled500 % per 100 g

Vitamin C

Tracein pigeon pea dahl curry

Find it inCherries, West Indian2150 % per 100 g

Vitamin B12

Tracein pigeon pea dahl curry

Find it inLiver, ox, raw4400 % per 100 g

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0.075 mgSelenium, 136 %

0.00125 mgVitamin D, 25 %

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Free standard delivery to UK addresses. Royal Mail 48 tracked, usually 2 to 3 working days.

Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Pigeon pea dahl curry against other dishes

Per 100 g, pigeon pea dahl curry has the most copper of the 6 here, ahead of flan (lentil and tomato, wholemeal).

0.2mg

0.1mg

Curry, pigeon pea dahl, with butter, homemadethis page

Flan, lentil and tomato, wholemeal−0 mg

Tofu spread−0.1 mg

Bhaji, cabbage and spinach−0.1 mg

Fishcakes, salmon−0.1 mg

Chow mein, pork and chicken−0.1 mg

All values per 100 g, from the same dataset. Differences are against pigeon pea dahl curry.

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Questions about pigeon pea dahl curry

The questions people ask about pigeon pea dahl curry, answered from the dataset.

How many calories are in a portion of pigeon pea dahl curry?

A typical portion (300 g, one serving) gives 324 kcal. Per 100 g the figure is 108 kcal.

Is pigeon pea dahl curry a source of copper?

It is a source of copper: 0.2 mg per 100 g, 20 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.

Are these figures exact for pigeon pea dahl curry?

No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.

Which vitamins and minerals does pigeon pea dahl curry have most of?

By share of the daily reference intake: copper (0.2 mg, 20 %), potassium (304 mg, 15 %) and thiamin (0.15 mg, 14 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 15-779, Curry, pigeon pea dahl, with butter, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2014. Values are per 100 g of the edible part; a serving is 300 g, one serving, the usual UK portion for dishes. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 603 dishes kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Pigeon Pea). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.