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Daal Makhani
A recipe for a comforting, creamy and luscious lentil dish, perfect side dish with curry or with some rice or chapati.
A recipe for a comforting, creamy and luscious lentil dish, perfect side dish with curry or with some rice or chapati.
Cooking time45 minutes- Prep time5 minutes
Servings4
- 250 grams Masoor Daal, soaked
- 2 - 3 cups of water
- 1/2 teaspoon turmeric powder
- 1/2 tablespoon minced garlic
- 1/2 cup milk
- 1 teaspoon red chilli powder
- 1/2 teaspoon garam masala
- 1/2 cup heavy cream
For Tempering
- 3 tablespoons Planta margarine
- 1 onion chopped
- 1/2 tablespoon garlic chopped
- 1/2 tablespoon cumin seeds
- 2 green chillies chopped
- 9 - 10 curry leaves
- 1/2 lemon juice
- Add the lentils to a pot followed by water, turmeric powder, salt and minced garlic. Stir, bring to a boil and then cover and let simmer for 20 - 25 minutes.
- Add milk, chilli powder and garam masala and stir again. Simmer for 4 - 5 minutes.
- In a separate pan, heat Planta margarine and then add the onions. Cook until they are translucent.
- Then add the garlic, cumin seeds, green chillies and curry leaves and cook for 3 minutes. Add this mixture into the pot of daal along with heavy cream and simmer for 5 minutes.
- Serve in a bowl with some rice and squeeze on some lemon juice before serving.
| Energy (kcal) | 223 kcal |
| Energy (kJ) | 933 kJ |
| Protein (g) | 2.6 g |
| Carbohydrate incl. fibre (g) | 7.4 g |
| Carbohydrate excl. fibre (g) | 6.3 g |
| Sugar (g) | 3.8 g |
| Fibre (g) | 1.1 g |
| Fat (g) | 21.0 g |
| Saturated fat (g) | 9.4 g |
| Unsaturated fat (g) | 7.3 g |
| Monounsaturated fat (g) | 4.5 g |
| Polyunsaturated fat (g) | 2.8 g |
| Trans fat (g) | 1.6 g |
| Cholesterol (mg) | 35 mg |
| Sodium (mg) | 53 mg |
| Salt (g) | 0.13 g |
| Vitamin A (IU) | 749 IU |
| Vitamin C (mg) | 24.9 mg |
| Calcium (mg) | 62 mg |
| Iron (mg) | 1.24 mg |
| Potassium (mg) | 165 mg |
