Modified Dal Makhni Recipe

Looking for an easy Modified Dal Makhni recipe? Learn how to make Modified Dal Makhni using healthy ingredients.


Submitted by preet07

Makes 4 servings



Notes:1. While using store bought tomato puree, make sure its the low sodium variety. Or if not available, add salt towards the end accordingly. Also the store bought varieties tend to leave a sharp taste in the mouth. Add it diluted if too strong. 2. Instead of adding whole spices while cooking, you can make a spice bag and add it while cooking the lentils. Pack cloves,cinnamon stick and cardamom pods along with bay leaf in a cheesecloth and drop it in the cooking water of lentils. Pressure cook and remove this bag after its cooked.

Recipe Ingredients for Modified Dal Makhni

1 cup black lentils
1 cup Red kidney beans
1 green gram
1/2 cup carrots
1/2 cup peas
1/2 cup spinach
1 onion chopped
2 tbsp tomato paste
1 tbsp Ginger paste
1 tbsp green chilies
1 tbsp chopped coriander leaves
1 tbsp Garlic paste
2 tbsp vegetable oil
1 tbsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp Garam masala
1/2 tsp coriander powder
1 1/2 tsp. salt

Recipe Directions for Modified Dal Makhni

  1. Soak the lentils and kidney beans overnight.

  2. Rinse them well in cold water.

  3. Cook them in a pressure cooker for 3-4 whistles. It alright to cook longer cos its hard to spoil this dish. The long cooking also enhances the flavor for this dish.

  4. Cook until cooked, almost mushy.

  5. Take a potato masher/ladle and mash the lentils well.

  6. Meanwhile, in a saucepan, add butter (or 1 tsp oil) along with cloves, cinnamon, cumin, turmeric, cumin-coriander powder,bay leaf, ginger-garlic paste, chillies and onions. Saute until aromatic and onions gets soft.

  7. Add the Tomato puree, close the lid (unless you love being covered with tomato puree ;-)) and cook for 5 min until the raw tomato smell leaves.

  8. Now add the lentil mixture,

  9. reduce the heat to simmer, add salt close the lid and slow cook for 15-20 min. Stir occasionally to avoid the lentils from sticking to the bottom.

  10. Add the fenugreek leaves along with cardamom powder, stir and then add the cream ( or 2% milk/fat free milk).

  11. Cook for 5 more minutes and serve hot garnished with Naan/ Roti garnished with cilantro.

Categories

Breakfast

Nutrition Facts
Serving Size 180.8g
Amount Per Serving
Calories
440
Calories from Fat
77
% Daily Value*
Total Fat
8.5g
13%
Saturated Fat
1.6g
8%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
907mg
38%
Potassium
1388mg
40%
Total Carbohydrates
68.1g
23%
Dietary Fiber
24.4g
98%
Sugars
6.1g
Protein
25.2g
Vitamin A 63% Vitamin C 31%
Calcium 11% Iron 49%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in iron
  • High in manganese
  • High in phosphorus
  • High in thiamin
  • High in vitamin A
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