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Dal Makhni

Name: Dal Makhni
Cook time: 2700 s
Total time: 2700 s
Yield: 8
Cuisine: Pakistani,Local
Ingredients: 3/4 cup Lentils mature seeds cooked boiled without salt; 1/4 cup Beans kidney red mature seeds raw; 2 teaspoons Spices cumin seed; 8 Cloves Garlic raw; 2 Inches Ginger root raw; 1 teaspoon Spices allspice ground; 200 grams Nestle Milkpak Cream; 1 teaspoon Spices chili powder; 3 tablespoons Butter without salt; 3 Mediums Tomatoes orange raw; 1 large Onions raw; 1 tablespoon Oil canola

45'

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a traditional favorite, served with rice and salad.

Not included in this recipe

Treenut

Soy

Peanuts

Gluten

Fish

Egg

Crustaceans

Dinner

Lunch

Main course

Ingredients

Servings

- 8 Portions +

Lentils, mature seeds, cooked, boiled, without salt

3/4 cup Lentils, mature seeds, cooked, boiled, without salt

Beans, kidney, red, mature seeds, raw

1/4 cup Beans, kidney, red, mature seeds, raw

Spices, cumin seed

2 teaspoons Spices, cumin seed

Garlic, raw

8 Cloves Garlic, raw

Ginger root, raw

2 Inches Ginger root, raw

Spices, allspice, ground

1 teaspoon Spices, allspice, ground

Nestle Milkpak Cream

200 grams Nestle Milkpak Cream

Spices, chili powder

1 teaspoon Spices, chili powder

Butter, without salt

3 tablespoons Butter, without salt

Tomatoes, orange, raw

3 Mediums Tomatoes, orange, raw

Onions, raw

1 large Onions, raw

Oil, canola

1 tablespoon Oil, canola

Average price

Dal Makhni

Nutritional Facts

Daily Value

185

Kcal/serving

Nutri value

Go to instructions

Instructions

3 Steps

45'

Total

Preparation

45'

Cooking

Waiting

Step by step

1 of 3

10'

Step 1

Soak black daal in 3-4 cups of water. Cook the soaked daal in the same water with salt, red chili powder and half the chopped ginger till dal is cooked and soft. Strain and keep the daal and boiling liquid separate.
Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.

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2 of 3

20'

Step 2

Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and lobia to this. Do not add the liquid at first. Crush (mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal.

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3 of 3

15'

Step 3

Add the liquid and some more water if required and simmer on very low heat for fifteen minutes.
Add MP cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinches of Kasoori methi (optional)
Serve hot with Naan or Paraatha.

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