vegan dal makhni
Veg
Indian
North Indian
| Energy | Carbs | Protein | Fat | Fibre |
|---|---|---|---|---|
| 661 kcal | 71.3 g | 50.8 g | 19.2 g | 36.9 g |
Recipe record values · energy verdict: agrees · basis: unstated
⚠ Packaging review pending: our ops team hasn't yet completed the pouch-labelling audit for this recipe (flagged allergen on the ingredient list: milk). The recipe and its ingredients are real and unchanged — this note is about label paperwork, not the food.
Ingredients
Method
| iCookMagic Dal Makhani pouch | 12.0 g |
| Black whole urad dal (you add) | 210 g |
| Tomato Puree (you add) | 100 g |
| Plant-based cooking cream (you add) | 50.0 g |
| Plant-based 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 plant-based cooking cream — half 100 g pack using the simmer method.
- 4 Prepare plant-based 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)
