Sujata Dal Makhani
Sujata Dal Makhani

Sujata Dal Makhani

Sauce Mix

Spice LevelSpice Level

Medium

Prep Time

45 minutes

Servings

4 Servings

This classic rich and creamy lentil-based preparation from Punjab is truly a mouth-watering fare. It can be served with any Indian bread or rice

Ingredients: Dehydrated Tomato (Tomato solids, maltodextrin), Sunflower Oil, Salt, Ginger, Spices, Coriander Leaves, Sugar, Red Chilli Powder, BHA added to preserve freshness.

  • MAY CONTAIN MILK, CASHEW AND COCONUT INGREDIENTS
  • STORE IN COOL AND DRY PLACE.

Nutrition Information

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Serving Size: 1 Tablespoon (10g)
Servings Per Container: 4
Amount Per Serving
Calories 35 Calories from Fat 15
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0.5g
Cholesterol 0 mg 0%
Sodium 520 mg 22%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Sugars 2g
Protein 1g
Vitamin A 0%Vitamin C 0%
Calcium 0%Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
Dietary Fiber   25g 30g
Calories per gram:
Fat: 9Carbohydrate: 4Protein: 4

For this Recipe, You’ll Need...

  • Sauce packet

    Sauce packet

  • Whole black udad (black beluga lentils) 3.5 oz. (100 g)

    Whole black udad (black beluga lentils) 3.5 oz. (100 g)

  • Water 20 fl. oz. (600ml.)

    Water 20 fl. oz. (600ml.)

  • Cream 2.6 oz. (75 g)

    Cream 2.6 oz. (75 g)

  • Ghee 1 tbsp.

    Ghee 1 tbsp.

  • Onion 1.7 oz. (50 g)

    Onion 1.7 oz. (50 g)

  1. Recipe

  2. Whisk entire contents of this packet with 3.5 fl. oz. (100 ml.) water in a bowl to form a smooth mixture.
  3. In a pressure cooker, cook 3.5 oz. (100 g) whole black udad (black beluga lentils) with above mixture from the bowl and additional 17 fl. oz. (500 ml.) water for 4 whistles. Further cook it on low heat for 35 minutes.
  4. Allow pressure cooker to cool for 10 minutes then open the cooker.
  5. In a pan, sauté 1.7 oz. (50 g) roughly chopped onions in 1 tbsp. of desi ghee (clarified butter) until golden brown (3-4 minutes).
  6. Add this to above mixture in the cooker along with 2.6 oz. (75 g) fresh cream and cook on low heat for 2 minutes while stirring occasionally.
  7. This Mix contains oil, salt and spices. Add salt to taste.

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