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Low fat dal makhani or दाल माखनी

July 10, 2011 By Manjooo M Leave a Comment

Bangalore days!!

I had this dal for the first time when i was staying in my PG. My PG mate and friend V used to prepare this on Saturdays (if i am right) during her fasting.

This has a creamy texture and it goes very well with jeera rice or chappathi.

Dal Makhani is a protein rich recipe of Punjabi cuisine. It is so good that you could even drink it as a soup..

You need

  • Black gram lentil/ Urad dal – 1/2 cup
  • Red kidney beans / Rajma – 2 tablespoon
  • Salt to taste
  • Tomato – 2 big
  • garlic – 8 cloves
  • ginger – 1 inch piece
  • cumin seeds – 1 teaspoon
  • Red chili powder – 1 to 1.5 teaspoon
  • Garam masala – 1 teaspoon
  • Low fat milk(optional) – 1/2 cup
  • Oil – 2 teaspoon
  • Fresh cream – 1 teaspoon or more for garnishing


You have to

  • Soak sabut urad and rajma overnight in 6 cups of water.
  • Drain, wash and pressure cook them in three cups of water with salt till completely cooked and soft. 5-6 whistles will do.
  • Remove from flame and low the pressure to go
  • Grind together tomatoes, garlic and ginger to a smooth puree.
  • Heat oil in a thick bottom sauce pan.
  • Add cumin seeds.
  • When they begin to crackle add the tomato puree, red chili powder and stir well .
  • Simmer for 10 minutes
  • Mash the cooked dal mixture slightly and add this to the tomato mixture in sauce pan.
  • Add garam masala powder and simmer for 15 minutes.
  • Add the low fat milk and simmer for another 5 minutes
  • Serve hot garnished with cream
  • It goes well with ghee rice or jeera rice or naan or roti or plain rice.

Note:
1. You could add 1 tbsp ghee or butter with the oil
2. Instead of low fat milk add half cup cream towards the end of cooking in addition to the garnish

Filed Under: Legumes, Main course : Veg

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Thank you for stopping by Scoopoflove.com . I am Manju! Cooking is one of my passion and I am a part time food blogger. Here you could find a collections of recipes which I have tried...click here →

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