Dal Makhani
Prefix 890 was issued by GS1 India. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 91 kcal | 5% |
| Fat | 2.9 g | 4% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 9.1 g | 4% |
| of which sugars | 1.0 g | 1% |
| Fibre | 4.2 g | — |
| Protein | 5.1 g | 10% |
| Salt | 0.71 g | 12% |
Open Food Facts, ODbL, record updated 20 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Black Gram Lentils (33.3%), Tomato (8.4%), Red Kidney Beans (4%), Sunflower Oil, Garlic, Salt, Ginger (0.6%), Cumin Powder, Garam Masala, Red Chilli powder, Fenugreek Leaves, Cinnamon, Cardamom, Bay leaf, Nutmeg Powder, Mace Powder
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Curry sauces”: 1.07 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.