- 1 cup urad dal (black lentils)
- 1 cup rajma (kidney beans)
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 tablespoon butter
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt, to taste
- 2 tablespoons cream
- Fresh cilantro, for garnish
Instructions:
1. Soak dal and rajma overnight and pressure cook until tender.
2. Heat butter in a pan, add cumin seeds, onions, garlic, and sauté until onions are golden brown.
3. Add tomatoes, chili powder, garam masala, and cook until tomatoes are soft.
4. Add cooked dal and rajma, salt, and 2 cups water. Simmer for 10-15 minutes.
5. Stir in cream and garnish with cilantro.
6. Serve with rice or roti.
Description:
Daal Makhni is a popular North Indian lentil dish made with black lentils (urad dal) and kidney beans (rajma) in a rich, creamy tomato-based sauce. The dish is flavored with butter, cumin seeds, and a blend of spices, giving it a distinctive taste and aroma. Daal Makhni is a comforting, protein-rich meal often served with rice or roti.
Nutrition Information (per serving):
- Calories: 350
- Protein: 22g
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 8g
- Sodium: 400mg
- Cholesterol: 20mg
- Sugar: 5g
Vitamins and Minerals:
- Iron: 20% of the Daily Value (DV)
- Calcium: 10% of the DV
- Potassium: 25% of the DV
- Vitamin A: 10% of the DV
- Vitamin C: 20% of the DV
Note: Nutrition values may vary based on specific ingredients and portion sizes.
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