BurmeseLunchVegetarian

Htawbat htamin

Htawbat htamin is a lunch burmese recipe with 450 calories per serving, nutrition details, and step-by-step preparation guidance.

Calories

450 kcal

Total Time

30 min

Servings

1

Protein

10 g

Ingredients

  • basmati rice1 cup
  • butter1 tbsp
  • chana dal.25 cup
  • sugar.5 tsp
  • salt1 tsp
  • bay leaves2 piece
  • cinnamon stick1 piece

Instructions

  1. 1

    Step 1

    Cook rice with butter, chana dal, sugar, salt, bay leaves, and cinnamon stick.

  2. 2

    Step 2

    Once the rice is cooked, fluff it with a fork.

  3. 3

    Step 3

    Serve hot as a side dish or a main course.

Nutrition Snapshot

Macros and micros at a glance

Calories

450

Protein

10g

Carbs

70g

Fat

15g

Fiber

5g

Micronutrients

Iron

2 mg

Zinc

1 mg

Sodium

600 mg

Calcium

40 mg

Folate

30 mcg

Magnesium

30 mg

Potassium

200 mg

Vitamin C

1 mg

Vitamin A

80 mcg

Vitamin B12

0 mcg

Diet and Allergen Guide

Vegetarian

Yes

Vegan

No

Gluten Free

No

Dairy Free

No

Allergens

Milk

Meal Prep and Storage

Make it easier to prep ahead

Htawbat htamin can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.

Frequently Asked Questions

Common questions about Htawbat htamin

How many calories are in Htawbat htamin?

Htawbat htamin has about 450 calories per serving based on the current ingredient list and serving size on this page.

Is Htawbat htamin suitable for vegetarians?

Yes. Htawbat htamin is suitable for vegetarians as written.

Is Htawbat htamin gluten-free?

Htawbat htamin is not reliably gluten-free as written. You can often adapt it with gluten-free swaps if needed.

Are there any allergen ingredients in Htawbat htamin?

Yes. This recipe includes Milk. Always review ingredient labels if you are cooking for an allergy-sensitive household.

Can I make Htawbat htamin ahead of time?

Htawbat htamin can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.

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