Toor Dal (Arhar) Tadka vs Rajma Curry
Both sides computed from the same table, at the serving each is actually eaten in.
Per 100 g, rajma curry is heavier — 144 kcal against 91 kcal for toor dal (arhar) tadka, about 58% more. Per real serving the picture changes: 1 katori cooked dal of toor dal (arhar) tadka is 137 kcal, while 1 katori rajma of rajma curry is 216 kcal, because the portions are not the same size. On protein, rajma curry wins with 6.0 g per 100 g.
Side by side
| Toor Dal (Arhar) Tadka | Rajma Curry | |
|---|---|---|
| Serving assumed | 1 katori cooked dal · 150 g | 1 katori rajma · 150 g |
| Calories per serving | 137 | 216 |
| Calories per 100 g | 91 | 144 |
| Protein per 100 g | 3.8 g | 6.0 g |
| Carbs per 100 g | 10.2 g | 16.4 g |
| Fat per 100 g | 3.6 g | 5.8 g |
| Fibre per 100 g | 1.9 g | 5.8 g |
| Walking to burn one serving | 32 min | 50 min |
How to read this
Per-100 g comparisons flatter whatever is eaten in small portions. Rajma Curry is denser per gram, but people do not eat by the gram — toor dal (arhar) tadka arrives as 1 katori cooked dal and rajma curry as 1 katori rajma, and that is where the real difference shows up.
Rajma Curry carries more protein, which matters more than the calorie gap if you are trying to stay full. Fibre also favours rajma curry here. Both figures assume home cooking with a measured amount of oil; a restaurant plate of either can run 30 to 60% higher.
Nutrient values are averages for the stated preparation, based on the Indian Food Composition Tables 2017 (ICMR–NIN) and standard recipe analysis. Energy is reconciled against the macronutrients with Atwater factors on every build. General information only — not medical or nutrition advice. Home-cooked Indian food varies enormously with oil, ghee and portion size; every value here is an average for a stated serving, with the assumption shown.