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Low Fat Dal Makhani Recipe

Low Fat Dal Makhani is a popular Indian Side-Dish
Author :
 
On :
Friday, 21 July, 2017
Category :
Low-Calorie Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Easy
Preparation Time :
4 hours
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 1.5 cups - black dal
  • 1/3rd cup - kidney beans (rajma)
  • 1/3rd cup - Bengal Gram (chana dal)
  • 2 tsp - Red Chilli powder
  • 2 - whole Red Chillies
  • 1.5 tsp - Ginger and Garlic paste | 1/2 tsp - Garam Masala
  • 1/2 tsp - cumin (jeera)
  • fresh coriander
  • Tomato puree
  • 1 cup - yogurt
  • salt to taste
  • 1 tbsp - Olive oil
  • 3 tbsp - Tomato puree
  • How to Make Low Fat Dal Makhani:

    1. Wash and soak all three lentils (dals) together for about 4 hours (soak overnight for best results).
    2. Put soaked dal in pressure cooker.
    3. Add ginger and garlic paste, 1/2 tsp of ghee and appropriate amount of water.
    4. Cook for 4 whistles, then cook on low heat for 1 hour.
    5. Keep aside.
    6. For tadka:
    7. In a kadai, heat olive oil, add cumin seeds, whole red mirch and 3 tbsp of tomato puree.
    8. After cooking for 1 minute, add plain yogurt (beat yoghurt first to make a smooth paste).
    9. Cook for 2 minutes till the oil separates.
    10. To this mixture, add the dal.
    11. Then add 1/2 tsp each of gram masala and jeera powder, and cook on slow flame for 10 minutes.
    12. Garnish with coriander.




     

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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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