Low Cal Dal Makhani

by jananikarthik
A North Indian Recipe, with my own modifications to it, to make it more light and healthy
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Low Cal Dal Makhani – pachakam.com
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Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
For the Dal:-
  • Whole Urad Dal - 1 cup
  • Rajma - 1/4 th
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
For the Dal:-
  • Whole Urad Dal - 1 cup
  • Rajma - 1/4 th
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Soak the dals for atleast 7 - 8 hrs, then cook them separately till done.
  2. Add a few ginger juliannes to it and pressure cook it for 1 whistle combining both of them.
  3. Add the ingredients for makhani gravy in a pressure cooker and cook for 2 whistles.
  4. Cool it, then blend and strain it to get a thick puree.
  5. Heat the butter in a pan.
  6. Add the chopped onions and ginger-garlic paste and fry till the onions are brown and the ginger-garlic paste loses its raw aroma.
  7. Add the garam masala and red chilly powder and fry for 2 - 3 mins.
  8. Add the tomato puree and let it boil for atleast 5 mins, till the oil separates.
  9. Stir in the cream and milk and let it boil for 1 more min.
  10. :- This is called the Makhani gravy.
  11. Add the mashed dal, salt and sugar to it and let it simmer on low heat for 10 - 15 mins.
  12. Check for the seasonings.
  13. Garnish with chopped coriander leaves.
  14. :- Serve hot with Naan/Paratha.
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