Low Fat Dal Makhani

Recipe by
Total Time:
5.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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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

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

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