Name: Low Cal Dal Makhani
Prep time: 20 min
Total time: 20 min
Ingredients: 2 tsp Butter; 1 no Onion (finely chopped); Ginger (garlic paste - 1 tsp); 1 tsp Ginger (julienned); 1 tsp Garam masala; 1/2 tsp Chilli powder; 1 tbsp Cream; 1/2 cup Low fat Milk; 1/2 tsp Sugar; Salt (As reqd); Coriander leaves(finely chopped) for garnishing; 1 cup Whole Urad Dal; 1/4 th Rajma

Low Cal Dal Makhani

A North Indian Recipe, with my own modifications to it, to make it more light and healthy

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Prep Time 20

Total Time 20

Cuisine North Indian

Servings people

Ingredients

2 tsp Butter
1 no Onion finely chopped
Ginger garlic paste - 1 tsp
1 tsp Ginger julienned
1 tsp Garam masala
1/2 tsp Chilli powder
1 tbsp Cream
1/2 cup Low fat Milk
1/2 tsp Sugar
Salt As reqd
Coriander leaves(finely chopped) for garnishing

For the Dal:-

1 cup Whole Urad Dal
1/4 th Rajma

Instructions

Soak the dals for atleast 7 - 8 hrs, then cook them separately till done.
Add a few ginger juliannes to it and pressure cook it for 1 whistle combining both of them.
Add the ingredients for makhani gravy in a pressure cooker and cook for 2 whistles.
Cool it, then blend and strain it to get a thick puree.
Heat the butter in a pan.
Add the chopped onions and ginger-garlic paste and fry till the onions are brown and the ginger-garlic paste loses its raw aroma.
Add the garam masala and red chilly powder and fry for 2 - 3 mins.
Add the tomato puree and let it boil for atleast 5 mins, till the oil separates.
Stir in the cream and milk and let it boil for 1 more min.
:- This is called the Makhani gravy.
Add the mashed dal, salt and sugar to it and let it simmer on low heat for 10 - 15 mins.
Check for the seasonings.
Garnish with chopped coriander leaves.
:- Serve hot with Naan/Paratha.

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Low Cal Dal Makhani