Dal Makhani (Black Gram with Cream)

Name: Dal Makhani (Black Gram with Cream)
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 cup whole dried urad dal (skinless black gram); ⅓ cup dried kidney beans (rajma); 5–6 cups water (to cook dal); Salt; Red chile powder (according to taste); 1 tsp turmeric powder; 1 tbsp grated ginger; 3–4 tbsp ghee or oil; 1 large pinch of hing powder (asafoetida); 2 bay leaves; ½ cinnamon stick; 3 cloves; 1 medium onion (optional), finely chopped; 1 tbsp ginger garlic paste; 2–3 medium tomatoes, finely chopped; 2 tsp coriander powder; ½ cup fresh cream; 1 tbsp clarified butter; 2 tbsp chopped coriander leaves (optional); Salt, to taste

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5 servings

Ingredients

Sl No	Description	Quantity	Macros split
1	whole dried urad dal	1 cup	—	Buy
2	dried kidney beans	0.33 cup	—	Buy
3	–6 cups water	6 cup	0 kcal0g protein · 0g carbs · 0g fat	Buy
4	Salt	0 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
5	Red chile powder	0 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
6	turmeric powder	1 tsp	16 kcal1g protein · 3g carbs · 0g fat	Buy
7	grated ginger	1 tbsp	12 kcal0g protein · 3g carbs · 0g fat	Buy
8	–4 tbsp ghee	4 tbsp	540 kcal0g protein · 0g carbs · 60g fat	Buy
9	large pinch of hing powder	0 g	—	Buy
10	bay leaves	2 piece	0 kcal0g protein · 0g carbs · 0g fat	Buy
11	cinnamon stick	0 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
12	3 cloves	3 clove	—	Buy
13	medium onion	1 piece	44 kcal1g protein · 10g carbs · 0g fat	Buy
14	ginger garlic paste	1 tbsp	—	Buy
15	–3 medium tomatoes	0 g	—	Buy
16	coriander powder	2 tsp	0 kcal0g protein · 0g carbs · 0g fat	Buy
17	fresh cream	0.5 cup	412 kcal2g protein · 5g carbs · 43g fat · 0g fibre	Buy
18	clarified butter	1 tbsp	108 kcal0g protein · 0g carbs · 12g fat	Buy
19	chopped coriander leaves	2 tbsp	30 kcal1g protein · 6g carbs · 1g fat	Buy
20	Salt	0 g	0 kcal0g protein · 0g carbs · 0g fat	Buy

Total, all ingredients1162 kcal · 5g protein · 27g carbs · 117g fat · 0g fiberestimated

Per serving232 kcal · 1g protein · 5g carbs · 23g fat · 0g fiberestimated

Directions

Wash and soak black urad dal and red kidney beans overnight in an adequate amount of lukewarm water.

Cook the soaked dal, kidney beans, and chickpeas in 5–6 cups of water with the salt, red chili powder, turmeric, and grated ginger until soft.

Keep the cooked dal aside.

Heat oil or butter in a thick bottomed pan. Add hing, bay leaves, cinnamon stick, cloves, and chopped onions and cook until light golden brown in color. When the onion turns brown, add ginger garlic paste, and sauté.

Add chopped tomatoes. Sauté and add coriander powder. Sauté until tomatoes are well mashed.

Add cooked dal and water as needed.

Mix it well and simmer for 15–20 minutes.

Add fresh cream and clarified butter, and let it simmer for 5 minutes. Remove from the heat. Garnish with coriander leaves before serving.

Serve hot with naan, paratha or rice.

Dal Makhani (Black Gram with Cream)

Ingredients

Directions

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