Dal Makhani

Per serving

Calories

350

Protein

14 g

Carbs

38 g

Fat

14 g

Fibre

8 g

Vitamins and minerals, % of a day’s needs

• Iron33%
• Vitamin D2%
• B125%
• Zinc23%
• Magnesium43%
• Omega-310%
• Folate28%
• Calcium9%
• Potassium27%
• Vitamin C23%
• Vitamin A54%
• Riboflavin27%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 100 g Dried urad dal
• 100 g Kidney beans (canned)
• 20 g Butter
• 80 ml Cream
• 80 g Tomato puree
• 100 g Onion
• 15 g Ginger
• 3 Garlic cloves

Method

1. 1

   Soak urad dal for 4 hours or overnight. Drain and cook in fresh water for 25 minutes until very soft. Mash with back of spoon.

2. 2

   Melt butter in a large pot over medium heat. Finely mince onion, ginger, and garlic. Add to pot and cook for 3 minutes until fragrant.

3. 3

   Stir in tomato puree and cook for 2 minutes, stirring constantly.

4. 4

   Add cooked dal, drained kidney beans, and 300ml water to pot. Bring to boil, then reduce heat to low. Simmer uncovered for 15 minutes, stirring occasionally, until dal is creamy.

5. 5

   Stir in cream and a pinch of salt. Simmer for 2 more minutes. Taste and adjust seasoning. Serve hot with rice or naan.