“It's the love you put into it.”
Some dishes don't just feed you — they remind you of someone. Dal Makhani (our Magic Dal Makhani) is one of them. And if you're someone who's forced to cook but loves to eat, it's as easy as 2-minute noodles.
Happy food is healthy food
We don't split the two. The taste and the goodness are the same thing. The body is waiting to be heard.
Naturally in it: Iron (from Fenugreek Leaves (Methi)).
Per 100g: 1.00g protein · 1.70g fibre · 42 kcal.
The spices you'll smell: Cinnamon (sweet, woody, comforting), Cumin (toasty, warm, earthy), Kachri (tart, earthy), Cloves (intense, sweet-pungent), Mace (refined, warm, sweet).
- Turmeric — Several meta-analyses evaluated oral turmeric/curcumin for osteoarthritis measures (knee pain, stiffness, joint mobil… Systematic review
- Coriander Leaves — Green leafy vegetables are rich in vitamins A, C, E, K, folate and carotenoids with neuroprotective antioxidant roles… Cohort study
- Dry Ginger (Sonth) — As dried ginger, it shares ginger's named role among spices with strong antioxidant capacity used traditionally in pr… Scientific review
Make it — as easy as 2-minute noodles
You'll need: 1 pack of Dal Makhani · 300ml Water | 15g or 2 spoons Ghee | 20g or 2 spoons Chopped coriander | 60g whole urad dal | 100g fresh tomato | 100g of fresh cream/store bough cream
- Soak the Dal overnight in water
- Drain the water in the morning and add the soaked dal, Magic Mixx (from the packet), and 300ml of fresh water to a pressure cooker.
- Pressure cook for 25-30 minutes, then let the pressure cooker cool down.
- Take 1/4th of the cooked dal and mash it into a smooth paste.
- In a small pan, heat the ghee, add the mashed dal, and stir in the chopped coriander to make a flavorful tadka.
- Mix the tadka with the remaining pulses along with fresh cream, stirring well to remove any lumps.
- Serve hot in a beautiful bowl.
- Optional: Add your own creative tadka with extra love and flavor!
- Tip: Adjust consistency to your liking by adding hot water
👩🍳 Chef's tip: 0.0
