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DAL MAKHANI

A little savoury, a little spicy and a little khatta, this sabzi is a treat.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 1 cup whole black gram dal
  • 2 tbsp Red kidney beans
  • salt To taste
  • ½ tbsp Ginger-garlic paste
  • 2 tbsp vegetable oil
  • Pinch of Cumin seeds
  • 1 to 2 onions, chopped
  • 2 green chili, finely chopped
  • 1 to 2 tomatoes, chopped
  • 1 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • 1 tbsp Unsalted Butter
  • 1 tbsp Knorr Chef’s Dal Masala
  • 1 tbsp Low fat Cream

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Energy (kJ)

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Protein (g)

0.0g

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0kcal

0kJ

0.0g

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0.0g

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0.0g

0.0g

0.0g

0.0g

0mg

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0.00g

0IU

0.0mg

0mg

0.00mg

0mg


  • 1 In a pressure cooker, boil 1 Cup (150 g) of soaked whole black gram and soaked red kidney beans in about 2½ Cups (400ml) of water along with ½ tsp turmeric.
  • 2 In a separate frying pan, heat 2 tbsp vegetable oil and fry 1 tsp cumin seeds. Add 1-2 chopped onion and sauté until light brown.
  • 3 Add 1-2 chopped tomatoes, 1/2 tbsp Ginger-Garlic Paste, 1 tsp Red Chilli Powder, ¼ tsp of turmeric powder and salt to taste. Cook on slow flame till the oil separates.
  • 4 Now add the boiled dal along with about 1½ cups (200 ml) of water and bring to boil.
  • 5 Add 1 tbsp (10 g) Knorr Chef’s Dal Masala, mix well and cook until the dal is thick.
  • 6 Finish with dollop of butter and low fat cream. Mix well and enjoy!