What is Shifa Score?

Shifa Score

364

Daal Makhani

Creamy lentils, buttery, slow-cooked delight.
160

Calories

(kcal)
35

Glycemic

Index
8

Protein

(gms)
7.4

Fiber

(gms)

Classification

ENTREE

(215)

VEG

(343)

INDIAN

(201)

2.5k
1m
5.1k
1.9k

Description

Daal Makhani, a beloved North Indian dish, enchants with its creamy texture and robust flavor. A harmonious blend of black lentils and kidney beans, simmered with aromatic spices and enriched with butter and cream, delivers a sumptuous experience. Its slow-cooked character makes it a comforting, soul-warming culinary masterpiece cherished worldwide.

Recipe

Ingredients:

Whole black lentils (urad dal)

1

Cup

Red kidney beans (rajma)

1

Cup

Water

4

Cups

Butter

3

Tablespoons

Oil

1

Tablespoon

Onion finely chopped

1

Medium

Ginger paste

1

Teaspoon

Garlic paste

1

Teaspoon

Green chilies

2

Slit

Tomato puree

1

Cup

Red chili powder

1

Teaspoon

Turmeric powder

1

Teaspoon

Garam masala

1

Teaspoon

Salt

0

To taste

Fresh cream

1

Cup

Kasuri methi (dried fenugreek leaves)

1

Teaspoon

Fresh coriander leaves

0

For garnish

Preparation steps:

1. Rinse 200g black lentils and 50g kidney beans. Soak overnight.
2. Boil lentils and beans in salted water until tender. Drain and set aside.
3. In a pan, heat 2 tbsp butter. Saute 1 finely chopped onion until golden.
4. Add 2 minced garlic cloves, 1 inch grated ginger, and 2 chopped green chilies. Cook for 2 minutes.
5. Incorporate 2 chopped tomatoes, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 tsp turmeric. Cook until the tomatoes soften.
6. Stir in the lentils and beans, 1 tsp garam masala, and 1 cup water. Simmer for 30 minutes.
7. Add 100ml cream. Simmer for another 10 minutes, stirring occasionally.
8. Garnish with fresh coriander and a dollop of butter. Serve hot.
Daal Makhani

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