Calories in pigeon pea dahl curry: 116 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.

16.5 gFat

13.8 gProtein

40.5 gCarbohydrate

6.3 gFibre

223 gWater

0.3 gMinerals and the rest

16.5 gFat
13.8 gProtein
40.5 gCarbohydrate
6.3 gFibre
223 gWater
0.3 gMinerals and the rest

Below average for dishes

Pigeon pea dahl curry is 116 kcal per 100 g. The 603 dishes in this database average 180.

Pigeon pea dahl curry116

Dishes average180

Low in sugar, almost no salt

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

Sugars, per serving6.3 g

Salt, per serving0.17 g

Vitamins and minerals in pigeon pea dahl curry

Two of the 16 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.

Potassium909 mg45 %

Thiamin (vitamin B1)0.45 mg41 %

Phosphorus207 mg30 %

Manganese0.51 mg26 %

Iron2.9 mg21 %

Only a trace

Vitamin C

None recorded

Vitamin D
Vitamin B12

Show all 16 with amounts

Copper0.6 mg, 60 %

Potassium909 mg, 45 %

Thiamin (vitamin B1)0.45 mg, 41 %

Phosphorus207 mg, 30 %

Manganese0.51 mg, 26 %

Iron2.9 mg, 21 %

Niacin (vitamin B3)2.7 mg, 17 %

Magnesium63 mg, 17 %

Folate0.03 mg, 15 %

Zinc1.5 mg, 15 %

Chloride72 mg, 9 %

Riboflavin (vitamin B2)0.09 mg, 6.4 %

Calcium51 mg, 6.4 %

Vitamin A0.033 mg, 4.1 %

Vitamin Dnone recorded

Vitamin B12none 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

0mgin pigeon pea dahl curry

Find it inLiver, ox, raw4400 % per 100 g

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0.075 mgSelenium, 136 %

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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, nut and rice roast (mixed nuts with egg) has the most copper in this comparison, followed by nut roast (mixed nuts with egg).

0.5mg

0.4mg

0.3mg

0.2mg

0.1mg

Nut and rice roast, mixed nuts with egg+0.3 mg

Nut roast, mixed nuts with egg+0.2 mg

Curry, chick pea dahl and spinach, with vegetable oil+0.1 mg

Curry, pigeon pea dahl, with vegetable oil, homemadethis page

Pakoras−0.1 mg

Curry, chicken tandoori, retail, reheated−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 348 kcal. Per 100 g the figure is 116 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 (303 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 15-780, Curry, pigeon pea dahl, with vegetable oil, 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.