Dal Makhani
Dal Makhani is a rich, creamy North Indian lentil dish made from whole black lentils (urad dal) and kidney beans (rajma), slow-cooked with butter, cream, and a blend of aromatic spices. It is a staple of Punjabi cuisine and is often served with naan or rice.
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🍽️ Nutrition at a glance
This dish is high in both protein and fat due to the lentils and generous use of butter and cream, providing a good source of fiber and essential minerals. A typical serving contains around 300-400 calories, depending on the recipe's richness.
Nutrition breakdown
| Calories | 260 kcal |
| Protein | 12 g |
| Carbs | 30 g |
| Fat | 10 g |
| Fiber | 8 g |
| Sugar | 4 g |
| Sodium | 480 mg |
| Potassium | 350 mg |
| Iron | 3.5 mg |
| Magnesium | 60 mg |
| Folate | 120 mcg |
| Vitamin B1 (Thiamine) | 0.3 mg |
| Phosphorus | 180 mg |
| Zinc | 2.5 mg |
| Vitamin K | 8 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Dal Makhani is a celebratory dish often prepared for special occasions and is known for its slow-cooking process, which can take several hours to develop its signature depth of flavor and creamy texture.
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AI estimate may be inaccurate · Terms