Low Cal Dal Makhani


Low Cal Dal Makhani

A North Indian Recipe, with my own modifications to it, to make it more light and healthy
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Prep Time 20 minutes
Total Time 20 minutes
Cuisine North Indian
Servings 4 people


For the Dal:-

  • 1 cup Whole Urad Dal
  • 1/4 th Rajma


  • Soak the dals for atleast 7 - 8 hrs, then cook them separately till done.
  • Add a few ginger juliannes to it and pressure cook it for 1 whistle combining both of them.
  • Add the ingredients for makhani gravy in a pressure cooker and cook for 2 whistles.
  • Cool it, then blend and strain it to get a thick puree.
  • Heat the butter in a pan.
  • Add the chopped onions and ginger-garlic paste and fry till the onions are brown and the ginger-garlic paste loses its raw aroma.
  • Add the garam masala and red chilly powder and fry for 2 - 3 mins.
  • Add the tomato puree and let it boil for atleast 5 mins, till the oil separates.
  • Stir in the cream and milk and let it boil for 1 more min.
  • :- This is called the Makhani gravy.
  • Add the mashed dal, salt and sugar to it and let it simmer on low heat for 10 - 15 mins.
  • Check for the seasonings.
  • Garnish with chopped coriander leaves.
  • :- Serve hot with Naan/Paratha.
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