Dal makhani

Dal makhani
dal makhni
Dal-Makhani
0

Ingredients

12

Count

Nutrition

170.0

Calories

Ready In

PT8M PT8M

16

Mins

Difficulty

Hard

Nutritional Facts

  • 170.0 calories
  • sodium372 mg
  • protein13 g
  • calories170.0kcal
  • cholesterol15.0 mg
  • sugar0.0 g
  • fat7.0 g
  • saturated fat7.0 g
  • unsaturated fat1.0 g
  • trans fat2.0 g
  • carbohydrates20.0 g
  • fiber3.0 g

Dal makhani

Dal makhani, a flavourful hearty lentil preparation, is a celebrated delicacy from punjab. Whole urad and Rajma give calcium and protein which are critical for maintenance of your body cells and healthy bones. Cooking the lentil (dal) in tomato purée happens to add a small amount of sharpness to the dish and use to enhance also it with vitamin an and folic acid. Attempt this dal with methi makai ki roti, to make a satisfying low fat meal.

Nutritional value and health benefits

Urad dal is an important fixing in Indian cuisine, the black gram or Vigna mungo (normally known as urad dal in India) is a sort of lentil that is for the most part cultivated in the southern parts of Asia. It is an exceptionally nutritious bean which is brimming with amazing health benefitting properties. Because of its medicinal and curative properties, Black gram is largely utilized as a part of Ayurvedic prescription. Black gram is available in the whole frame with its skin on, split shape with its skin on or split frame without its skin. Soaking this lentil preceding cooking will accelerate the cooking time.

Nutritional value of Black gram

Vigna mungo is a nutritious bean that is rich in dietary fiber, protein, and carbohydrates. Around 25% of its weight incorporates various proteins. Each 100 gram of urad dal offers, 1gm of Potassium (8%), 18gm (72%) of dietary fibers, and just 2 gram of fat. It is rich in vitamins like A, C, B1, and B3, and also contains moderate amounts of B complex vitamins like riboflavin, thiamine, and niacin. It is also a decent wellspring of several minerals like potassium, calcium, phosphorus, magnesium, and iron.


Step 1

Choose, clean and soak rajma and sabut urad overnight in three cups of water. Drain.

Step 1 -- Choose, clean and soak rajma and sabut urad overnight in three cups of water. Drain.

Step 2

Boil rajma and sabut urad in three cups of water with salt and half the red bean stew powder (you can add half the ginger as well in the event that you wish) for three whistles in a pressure cooker. Open the cover and check whether the rajma is totally soft. If not cook on low heat till the rajma turns out to be totally soft.

Step 2 -- Boil rajma and sabut urad in three cups of water with salt and half the red bean stew powder (you can add half the ginger as well in the event that you wish) for three whistles in a pressure cooker. Open the cover and check whether the rajma is totally soft. If not cook on low heat till the rajma turns out to be totally soft.

Step 3

Heat oil and butter in a pan. Add cumin seeds. When they start to change shading, add onion, ginger, and garlic and sauté till golden.

Step 3 -- Heat oil and butter in a pan. Add cumin seeds. When they start to change shading, add onion, ginger, and garlic and sauté till golden.

Step 4

Add tomatoes, slit green chillies, and sauté on high heat. Add the remaining red bean stew powder and sauté till the tomatoes are lessened to a pulp.

Step 4 -- Add tomatoes, slit green chillies, and sauté on high heat. Add the remaining red bean stew powder and sauté till the tomatoes are lessened to a pulp.

Step 5

Add the cooked dal and rajma along with the cooking liquour. Pour some amount of water in the event the mixture is moreover thick. Add garam masala powder and adjust salt.

Step 5 -- Add the cooked dal and rajma along with the cooking liquour. Pour some amount of water in the event the mixture is moreover thick. Add garam masala powder and adjust salt.

Step 6

Lightly cook on the heat until the dals happens to be completely soft and very much mixed.

Step 6 -- Lightly cook on the heat until the dals happens to be completely soft and very much mixed.

Step 7

Serve hot.

Step 7 -- Serve hot.

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Ingredients

  • 1/2 cup urad
  • 1 tablespoon rajma
  • 1/2 cup low-fat milk
  • 1 teaspoon oil
  • 1/2 cup finely hacked onions
  • 1/2 teaspoon finely hacked onions
  • 1 teaspoon stew powder
  • 1 teaspoon ginger and garlic (adrak-lehsun) paste
  • 2 teaspoon coriander (dhania) powder
  • 3/4 cup new tomato pulp
  • 1/4 teaspoon turmeric powder (haldi)
  • salt to taste

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    Dal makhani, a flavourful hearty lentil preparation, is a celebrated delicacy from punjab. Whole urad and Rajma give calcium and protein which are critical for maintenance of your body cells and healthy bones. Cooking the lentil (dal) in tomato purée happens to add a small amount of sharpness to the dish and use to enhance also it with vitamin an and folic acid. Attempt this dal with methi makai ki roti, to make a satisfying low fat meal. (more…) →


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