Dal Makhani Black Mung Bean Soup
4 servings
360 minutes
Dal Makhani is a hearty bean soup with lots of spices and cream, one of the main dishes of Indian and Nepalese cuisine. Originally it is made from black mung beans, but you can use regular ones.
Calories865.9kcal
Proteins31.4grams
Fats52.2grams
Carbohydrates67.4grams
Vegetable oil
30
ml
Garlic paste
35
g
Ginger paste
35
g
Chili powder
1
tbsp
Tomato puree
400
g
Butter
150
g
Cream 20% fat
125
ml
Salt
to taste
Sugar
to taste
1
Prepare the necessary ingredients.
2
Drain the pre-soaked mung beans and transfer them to a pot.
3
Add vegetable oil and bring to a boil.
- Vegetable oil: 30 ml
4
Then lower the heat, cover, and cook for about 4 hours until the beans are ready.
5
Add ginger and garlic paste, ground chili, tomato puree, and salt to the boiled mung beans. Continue cooking, stirring and mashing the beans with a wooden spatula for an hour.
- Ginger paste: 35 g
- Garlic paste: 35 g
- Chili powder: 1 tablespoon
- Tomato puree: 400 g
- Salt: to taste
6
Pour in the cream.
- Cream 20% fat: 125 ml
7
Add butter and wait for it to melt.
- Butter: 150 g
8
Mix
9
Season with salt and sugar to taste.
- Salt: to taste
- Sugar: to taste
10
Submit.
