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What is a balanced menu?

A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.

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

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

"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."

What is the energy content breakdown?

Protein

4.1g / 11%

Carbohydrates

13.5g / 32%

Fats

10.6g / 57%

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.

Nutritional tips

Use cream sparingly
Instead of adding cream, you can limit the use of cream to just garnish the dal, which will help reduce the fat content and will make the dish less heavy.
Unleash your creations with MAGGI's delicious and healthy products. Did you know that adding vegetables and vegetables at the last step of cooking wil
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Dal Makhani Recipe

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Indian Main Course

Dal Makhani Recipe

Name: Dal Makhani Recipe
Prep time: PT15.00M
Cook time: PT60.00M
Total time: PT75.00M
Yield: 6.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1 Cup Sabut Urad Dal; 1/4 Cup Rajmah; 1 Pinch Salt (To Taste); 4 Cups Water; 2 Tablespoons Ghee; 1 Teaspoonful Ginger (Chopped); 1 Teaspoonful Garlic (Chopped); 1 Unit Onion (Finely Chopped); 3 Units Green Chillies; 2 Teaspoons Red Chilli Powder; 5 Tablespoons Tomato Puree; 0 1/2 Cup Cream; 2 Tablespoons Coriander Leaves (Coriandrum Sativum)

(70)

75Min

Medium

Recipe Variants

Dal Makhani is a dish originating from the Punjab region of Peshawar. Became popular in India following partition. The dal gets its richness from the use of cream and butter, but can also be prepared with Yoghurt and Milk. It is now recognised as a quintessential Indian Dish. Traditionally cooked on dying ambers of a coal fire for more than 24 hours.

Ingredients

6 Servings

1 Sachet

MAGGI Masala-ae-Magic

1 Cup

Sabut Urad Dal

0.25 Cup

Rajmah

1 Pinch

Salt (To Taste)

4 Cups

Water

2 Tablespoons

Ghee

1 Teaspoon

Ginger (Chopped)

1 Teaspoon

Garlic (Chopped)

Onion (Finely Chopped)

Green Chillies

2 Teaspoons

Red Chilli Powder

5 Tablespoons

Tomato Puree

0.5 Cup

Cream

2 Tablespoons

Coriander Leaves (Coriandrum Sativum)

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Nutrition Value

Energy

160.6 kcal

Protein

4.15 g

Carbohydrates

13.5 g

Fats

10.56 g

Information per serving

Step 1
15 Min

Soak dal and rajmah overnight. Prepare ingredients as mentioned in the list.
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.
Step 3
30 Min

Add 4 cups water and salt and pressure cook for another 30 minutes, till the dal is well cooked.
Step 4
15 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.
Step 5
5 Min

Remove from fire and mix in the cream. Garnish with coriander leaves and serve hot with rotis or parathas.

Step 1 of 5

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

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.

Step 3 of 5

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

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.

Step 5 of 5

Remove from fire and mix in the cream. Garnish with coriander leaves and serve hot with rotis or parathas.

Recipe PDF

With pictures

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