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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

3.9g / 16%

Carbohydrates

14.5g / 59%

Fats

2.7g / 24%

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

Add seasonal green leafy vegetables to the dal
You may add green leafy vegetables like spinach to the dal and increase the micronutrient content of the dish.

MyMenu IQ™

Assamese Mati Mahor Dali Recipe

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Indian Main Course

Assamese Mati Mahor Dali Recipe

Name: Assamese Mati Mahor Dali Recipe
Prep time: PT15.00M
Cook time: PT30.00M
Total time: PT46.00M
Yield: 4.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1 Cup Urad Dal; 2 Cups Water; 2 Tablespoons Mustard Oil; 2 Units Dry Red Chillies; 1/2 Teaspoonful Panch Phoron; 2 Units Bay Leaf; 1 Unit Onion (Chopped); 1 Teaspoonful Ginger Paste; 1 Teaspoonful Garlic Paste; 1 Unit Tomato (Chopped); 1/2 Teaspoonful Turmeric Powder; 3 Units Green Chillies; 1 Pinch Salt (To Taste); 2 Tablespoons Coriander Leaves (Chopped)

(0)

46Min

Medium

Recipe Variants

Classic

This is a traditional Assamese version with a signature Panch Phoron top note. The mustard oil and dry red chillies add the pungency that is typical of this lentil dish. This dal dish is always consumed as part of the traditional Assamese Thali.

Ingredients

4 Servings

1 Sachet

MAGGI Masala-ae-Magic

1 Cup

Urad Dal

2 Cups

Water

2 Tablespoons

Mustard Oil

Dry Red Chillies

0.5 Teaspoon

Panch Phoron

Bay Leaf

Onion (Chopped)

1 Teaspoon

Ginger Paste

1 Teaspoon

Garlic Paste

Tomato (Chopped)

0.5 Teaspoon

Turmeric Powder

Green Chillies

1 Pinch

Salt (To Taste)

2 Tablespoons

Coriander Leaves (Chopped)

Copy

Nutrition Value

Energy

141.19 kcal

Protein

3.89 g

Carbohydrates

14.52 g

Fats

2.69 g

Information per serving

Step 1

15 Min

Clean wash and soak the dal in water for 3-4 hours. Prepare ingredients as mentioned in the list.

Step 2

5 Min

Drain the water and pressure cook the urad dal with water for 1 whistle. Keep aside.

Step 3

10 Min

Heat the oil in karahi, add panch phoron, bay leaves and dry whole red chilies. Allow to splutter, add the chopped onion and fry till light brown.

Step 4

8 Min

Add the ginger-garlic paste, sauté for a 2-3 minutes. Add chopped tomatoes, green chilies and turmeric powder. Fry for 2-3 minutes.

Step 5

7 Min

Carefully pour the boiled dal, add MAGGI Masala-ae-Magic, salt to taste and bring to a boil. Simmer for a few minutes. Check the consistency of the dal, it should not be too runny nor too thick. If needed, add some warm water to get the consistency right.

Step 6

1 Min

Garnish with coriander leaves and serve hot with rice.

Step 1 of 6

Clean wash and soak the dal in water for 3-4 hours. Prepare ingredients as mentioned in the list.

Step 2 of 6

Drain the water and pressure cook the urad dal with water for 1 whistle. Keep aside.

Step 3 of 6

Heat the oil in karahi, add panch phoron, bay leaves and dry whole red chilies. Allow to splutter, add the chopped onion and fry till light brown.

Step 4 of 6

Add the ginger-garlic paste, sauté for a 2-3 minutes. Add chopped tomatoes, green chilies and turmeric powder. Fry for 2-3 minutes.

Step 5 of 6

Step 6 of 6

Garnish with coriander leaves and serve hot with rice.

Recipe PDF

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