Dal Makhani Masala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.75 cup Split Black Gram (Urad Dal) Laxmi brand 125 gram (Veg) Tomato Puree 30 gram(s) beans - mr gouda dry kidney beans 15 gram(s) MDH Dal Makhani Masala 40 grams Milk, nonfat (skim milk) 30 grams Butter, unsalted
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.
Nutritional Info Amount Per Serving
- Calories: 153.3
- Total Fat: 6.3 g
- Cholesterol: 16.6 mg
- Sodium: 95.9 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.6 g
- Protein: 6.2 g
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