Low-fat dal makhani
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Low-fat dal makhani

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Time to cook-icon

Time to cook

1 hour

Difficulty-icon

Difficulty

Medium

Serves-icon

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.

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

1

Soak urad dal and rajma overnight.

2

Drain and rinse them.

3

Place in a 3-litre pressure cooker; add water and stir.

4

Pressure cook urad dal and rajma until they are soft.

5

In a blender, make a smooth tomato puree.

Cooking

1

Heat butter in a pan, add whole spices and sauté.

2

Add chopped onions, ginger-garlic paste, and green chillies. Sauté until onions turn golden.

3

Add tomato puree, red chilli powder, and nutmeg; cook until fat is released from the sides.

4

Add cooked urad dal and rajma along with their stock and some water.

5

Simmer uncovered until the gravy thickens, stirring frequently.

6

Add salt, cream, and crushed kasuri methi; mix well.

7

Remove from heat and serve.

Nutrition information

(per serving)

Carbs

Carbs

12.0

Proteins

Proteins

4.4

Fats

Fats

1.7

Fiber

Fiber

11.9

79

kcal

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