Dal Makhani Khichdi
Veg
Indian
West Indian
| Energy | Carbs | Protein | Fat | Fibre |
|---|---|---|---|---|
| 840 kcal | 64.7 g | 28.8 g | 51.8 g | 22.6 g |
Recipe record values · energy verdict: agrees · basis: unstated
Ingredients
Method
| iCookMagic Dal Makhani pouch | 12.0 g |
| Black whole urad dal (you add) | 210 g |
| Tomato Puree (you add) | 100 g |
| Amul cream (you add) | 50.0 g |
| Butter (you add) | 10.0 g |
| Water (you add) | 168 g |
- 1 Prepare black whole urad dal using the pressure cook method.
- 2 Prepare tomato puree — half 200 g pack using the simmer method.
- 3 Prepare amul cream — half 100 g pack using the simmer method.
- 4 Prepare butter using the simmer method.
- 5 Prepare water using the pressure cook method.
- 6 Add the complete iCookMagic pouch, combine evenly, and cook or assemble until the calculated finished yield is reached. (5 min)
