Low-fat dal makhani
Time to cook
1 hour
Difficulty
Medium
Serves
2
A popular North Indian dish made with whole urad dal, rajma, and spices, that is given a healthier twist by using no butter but a low-fat cream for a rich taste.
Ingredients
Urad Dal
0.5 cup
Kidney Beans
2 tbsp
Water
1.5 cup
Onion Raw
0.25 cup
Picador Chillies
0.5 tsp
Ginger Garlic Paste
1 tsp
Tomatoes
1 cup
Cumin Seeds
1 pinch
Cloves
1.5 tsp
Cardamom
1 Pod
Black Cardamom
1 cardamom
Cinnamon
0.5 inch
Bay Leaf
0.5 leaf
Red Chilli Powder
1 pinch
Nutmeg
1 pinch
Water
1.5 cup
Low Fat Cream
0.125 cup
Kasoori Methi
1 pinch
Salt
1 pinch
Coriander Leaves
0.5 tsp
Fresh Ginger
0.5 inch
Step-by-step instructions to cook
Prep
Soak urad dal and rajma overnight.
Drain and rinse them.
Place in a 3-litre pressure cooker; add water and stir.
Pressure cook urad dal and rajma until they are soft.
In a blender, make a smooth tomato puree.
Cooking
Heat butter in a pan, add whole spices and sauté.
Add chopped onions, ginger-garlic paste, and green chillies. Sauté until onions turn golden.
Add tomato puree, red chilli powder, and nutmeg; cook until fat is released from the sides.
Add cooked urad dal and rajma along with their stock and some water.
Simmer uncovered until the gravy thickens, stirring frequently.
Add salt, cream, and crushed kasuri methi; mix well.
Remove from heat and serve.
Nutrition information
(per serving)
Carbs
11.9
Proteins
4.1
Fats
1.6
Fiber
1.7
75
kcal
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