Dal Makhani Masala

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Dal Makhani Masala calories by ingredient
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Introduction

One of my favorite recipes, made lower fat by using milk 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 milk rather than cream. Also, the spice I'm using comes from an Indian grocery store.
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

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.

TAGS:  Vegetarian Meals |

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