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Dal Makhani Dip Recipe
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Dal Makhani Dip Recipe
78 min
Medium
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46 19.7g / 46%
46 45.2g / 46%
8 8.5g / 8%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

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Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Dal Makhani Dip Recipe

(0)
78 Min
Medium

Recipe Variants

Ingredients

6 Servings

This dish was made for 6

ingredient_quantity
recipe ingredient
1  Cup
Kali Urad Dal
0.25  Cup
Rajmah
1  Pinch
Salt (To Taste)
4  Cups
Water
2  Tablespoons
Ghee
1  Teaspoon
Ginger (Grated)
1  Teaspoon
Garlic (Chopped)
1 
Onion (Chopped)
3 
Green Chillies
2  Teaspoons
Dry Red Chillies
5  Tablespoons
Tomato Puree
0.5  Cup
Cream
2  Tablespoons
Coriander Leaves (Chopped)
6 
Paratha
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Nutrition Value

Carbohydrates
45.25 g
Energy
388.8 kcal
Fats
19.8 g
Protein
8.6 g
Information per serving

Instruction

78 Minutes

  • Step 1

    15 Min
    Soak dal and rajmah overnight. Prepare ingredients as mentioned in the list. Dal Makhani Dip Recipe

  • Step 2

    10 Min
    Wash dal and rajmah and pressure-cook in excess water for one whistle. Remove from fire and cool slightly, drain and discard the water. Dal Makhani Dip Recipe

  • Step 3

    30 Min
    Add 4 cups water and salt and pressure cook for another 30 minutes, till the dal is well cooked. Dal Makhani Dip Recipe

  • Step 4

    20 Min
    In a karahi, heat ghee and fry the chopped ginger, garlic and onion till golden brown. Add green chillies and red chilli powder and fry for a minute. Add the tomato puree and cook till the ghee separates. Add to the dal and bring to a boil, then add MAGGI Masala-ae-Magic and add salt to taste. Simmer for a few minutes.Remove from fire and mix in the cream. Dal Makhani Dip Recipe

  • Step 5

    3 Min
    Garnish with coriander leaves. Cut the parathas into strips and serve with the Dal Makhani as a dip. Dal Makhani Dip Recipe
Dal Makhani Dip Recipe

Step 1 of 5

Soak dal and rajmah overnight. Prepare ingredients as mentioned in the list.

Dal Makhani Dip Recipe

Step 2 of 5

Wash dal and rajmah and pressure-cook in excess water for one whistle. Remove from fire and cool slightly, drain and discard the water.

Dal Makhani Dip Recipe

Step 3 of 5

Add 4 cups water and salt and pressure cook for another 30 minutes, till the dal is well cooked.

Dal Makhani Dip Recipe

Step 4 of 5

In a karahi, heat ghee and fry the chopped ginger, garlic and onion till golden brown. Add green chillies and red chilli powder and fry for a minute. Add the tomato puree and cook till the ghee separates. Add to the dal and bring to a boil, then add MAGGI Masala-ae-Magic and add salt to taste. Simmer for a few minutes.Remove from fire and mix in the cream.

Dal Makhani Dip Recipe

Step 5 of 5

Garnish with coriander leaves. Cut the parathas into strips and serve with the Dal Makhani as a dip.

Recipe PDF

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