Dal Makhani [Bulkbites.com]
- Servings: 4
- Time: 80 minutes
Eating lentils on a regular basis helps in lowering cholesterol. Therefore, your chances of getting heart strokes and other diseases become extremely low. Lentils are an excellent source of insoluble dietary fiber that can help immensely in preventing digestive disorders like diverticulosis and irritable bowel syndrome. Important nutrients like magnesium and folate present in the lentils are very good for your heart. Magnesium in particular helps in helps in the smooth flow of various nutrients, oxygen and blood in the body. Lentils are also good in lowering blood sugar levels and slowing down digestive processes. Lentils are also rich in protein, complex carbohydrates and fiber.
Nutrition
- calories: 299
- protein: 14
- carbs: 38
- fat: 10
- saturated fat: 0.21
- polyunsaturated fat: 0.62
- monounsaturated fat: 0.27
- cholesterol: 0
- sodium: 290
- potassium: 642
- dietary fiber: 15.67
- sugars: 4.04
- vitamin a: 28
- vitamin c: 7
- calcium: 53
- iron: 4
- magnesium: 0
- complex carbs: 18.29
- other fats: 8.9
Ingredients
- 1 cup Lentils, raw
- 45 gram Plain Butter
- 1 1 cup Water
- 1 sprigs Coriander (cilantro) leaves, raw
- 15 gram Fresh ginger
- 0.32 cup Creamy dressing, made with sour cream and/or buttermilk and oil, reduced calorie, fat-free
- 170 gram Tomatoes, crushed, canned
- 1 dash Spices, pepper, black
- 1 dash Salt, table
- 1 tsp Spices, pepper, red or cayenne
- 15 gram Fresh ginger
Instructions
- Take a large pan. Add lentils and water and bring them to boil. Once they are boiled, reduce the heat and allow them to simmer for at least 10 minutes so that the lentils are soft.
- Now remove the water and transfer the lentils back into the pot. Now stir them slowly, allowing some them of them mash against the pot.
- Then add salt, pepper, butter, water, cayenne pepper, garlic, ginger and crushed tomato. Cook the ingredients for at least an hour so that the Dal becomes thick.
- Just before serving add cream and garnish the dish with fresh cilantro.