🍽Recipe
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| Calories275 | Carbs42.4 | Protein19 | Fats16.8 | Fibre19.3 |
| Sodium38 |
👨🍳 Chef's Tips
Vegan version — dairy swapped for plant-based (ghee → oil, paneer → tofu, cream/curd → coconut/plant). | Serve your Dal Makhani with warm, Butter Naan and a spoonful of ghee drizzled on top for that rich, indulgent flavor. Add a side of fresh onions and a wedge of lemon for an extra zing!
🍴 Recipe
- Vegan version — dairy swapped for plant-based (ghee → oil, paneer → tofu, cream/curd → coconut/plant).
- Soak the pulses overnight in water
- Drain the water in the morning and add the soaked pulses, 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 pulses and mash it into a smooth paste.
- In a small fry pan add the oil, add grated ginger, minced garlic and chopped green chillis and sauté for a minute until fragrant
- Add chopped onions and tomatoes and cook until they soften and the oil starts to separate
- Add this mixture to the cooked pulses and stir well
- Serve hot, garnished with fresh coriander in an attractive bowl
- Optional: Add your own creative tadka with extra love and flavor!
- Tip: Adjust consistency to your liking by adding hot water
OUR PACK CONTAINS
- Whole Urad Dal — 75 g
- Magic Mixx — 1 pouch
NOT INCLUDED IN PACK
- Ghee — 15 g
- coriander — 20 g
