Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 112.0
- Total Fat: 0.4 g
- Cholesterol: 1.4 mg
- Sodium: 110.6 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 2.6 g
- Protein: 7.1 g
View full nutritional breakdown of Dal Makhani Masala calories by ingredient
Dal Makhani Masala
Submitted by: MICHELLE_391Introduction
One of my favorite recipes, made lower fat by using yogurt rather than cream. Also, the spice I'm using comes from an Indian grocery store. One of my favorite recipes, made lower fat by using yogurt rather than cream. Also, the spice I'm using comes from an Indian grocery store.Number of Servings: 4
Ingredients
-
MDH Dal Makhani Masala spices - 15grams
Black lentils (Urad whole) - 110 grams
Kidney beans (dry) - 30 grams
Tomato puree - 120 grams
3 oz low fat plain yogurt
Tips
Serve with rice - not included in calorie count
Directions
Soak the beans together over night and then boil the beans in 1.5 liters of water until tender and ready to eat. I do this step in a slow cooker and it takes about 24 hours.
Then, mix together the tomato puree and spices, plus about 1 tsp salt. Add the sauce to the beans (there should still be water left from the beans) and simmer for about 15 minutes, stirring occasionally.
Remove the pan from the heat and add the yogurt. You can eat this right away, but it is the kind of dish that tastes better the next day.
Serving Size: Makes 4 servings of about 1.25 cups.
Then, mix together the tomato puree and spices, plus about 1 tsp salt. Add the sauce to the beans (there should still be water left from the beans) and simmer for about 15 minutes, stirring occasionally.
Remove the pan from the heat and add the yogurt. You can eat this right away, but it is the kind of dish that tastes better the next day.
Serving Size: Makes 4 servings of about 1.25 cups.
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