Pan-Indian · Main
Dal makhani (home style)
Whole urad and rajma simmered with tomato
- Energy
- 233 kcal
- Protein
- 12.2 g
- Fibre
- 12.8 g
- Time
- 60 min
Per serving, 143 g.1 Good for lunch or dinner.
One serving gives you
- 29%of the day’s folate
- 13%of the day’s zinc
- 12%of the day’s iron
- 10%of the day’s vitamin A
Nutrition facts
One serving, 143 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy233 kcal13%
Carbohydrates
- Carbohydrate28.3 g10%
- Fibre12.8 g51%
- Soluble fibre2.85 g
Fats
- Fat7.05 g14%
- Saturated fat limit3.92 g20% of limit
- Monounsaturated fat1.69 g
- Polyunsaturated fat0.76 g
- Omega-60.42 g5%
- Omega-30.34 g35%
- EPA + DHA0 mg
- Cholesterol limit14.1 mg
Protein and amino acids
- Protein12.2 g24%
- Histidine328 mg55%
- Isoleucine430 mg36%
- Leucine884 mg38%
- Lysine740 mg69%
- Methionine + cystine216 mg36%
- Phenylalanine + tyrosine1,057 mg126%
- Threonine384 mg91%
- Tryptophan122 mg58%
- Valine521 mg67%
Vitamins
- Vitamin A87.5 µg10%
- Vitamin B10.15 mg11%
- Vitamin B20.09 mg5%
- Vitamin B31.17 mg11%
- Vitamin B51.97 mg39%
- Vitamin B60.26 mg14%
- BiotinNot in the source data
- Folate64.4 µg29%
- Vitamin B120 µg<1%
- Vitamin C14 mg22%
- Vitamin D0 µg0%
- Vitamin E0.46 mg6%
- Vitamin K27.5 µg50%
Minerals
- Calcium76.7 mg8%
- ChromiumNot in the source data
- Copper0.38 mg22%
- IodineNot in the source data
- Iron3.61 mg12%
- Magnesium101 mg27%
- Manganese1.21 mg30%
- MolybdenumNot in the source data
- Phosphorus195 mg20%
- Potassium672 mg19%
- Selenium13.6 µg34%
- Sodium limit330 mg17% of limit
- Zinc1.65 mg13%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Black gram, whole minumulu37.5 g
- Rajmah, red11.5 g
- Ghee neyyi5.5 g
- Onion, big ullipaya35 g
- Tomato, ripe, local40 g
- Ginger, fresh allam3 g
- Garlic, big clove vellulli3 g
- Chillies, red endu mirapakaya1.2 g
- Coriander seeds dhaniyalu1.2 g
- Turmeric powder pasupu0.3 g
- Coriander leaves kothimeera3 g
- Cumin seeds jeelakarra0.8 g
- Iodized salt (table salt) uppu0.8 g
Method
About 60 minutes.
- 1
Soak 38 g whole urad and 12 g red kidney beans overnight; pressure-cook until very soft (6–7 whistles).
- 2
Heat 5.5 g ghee; add the cumin, then the chopped onion and cook until golden. Add ginger, garlic, the tomato, turmeric, chilli powder, ground coriander and salt; cook until the oil separates.
- 3
Add the dal mixture and simmer 20 minutes, mashing a little for creaminess.
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