Tuesday 15 November 2016

Dal Makhani

Dal makhani is a north indian dish made with whole black urad(sabut urad) . As the name suggests it has butter or cream which gives the dish a creamy and rich flavor. Although a very tasty dish  and one of my favourite vegetarian dishes , I refrain from making it because of the calories. Every recipe I tried wouldn’t taste as good if I skipped the butter /cream. 

Being a foodie makes it very difficult to lose the extra pounds.So  I was on a look out for a low calorie dal makhani from  a long time. I got this recipe from a friend and was not very eager expecting the usually cream/butter It would need. But fortunately for me ,the recipe doesn’t need the added fat to make it tasty. It does use a very small quantity of milk .

Try this healthy  version of dal makhani and let me know your thoughts

Dal Makhani
Prep time: Cook time: Total time: Yield: 4
  • 250gms Sabut Urad(Whole Black Gram)
  • 1 big Onion
  • 3 Tomato
  • 4 Garlic cloves
  • 2 inch grated Ginger
  • 1tsp Turmeric
  • 3 tsp Red Chilli
  • 2 tsp Garam Masala
  • 3tbsp Kasuri Methi(Dried Fenugreek leaves)
  • 0.5inch Cinamon
  • 3tsp Cloves
  • 3 tbsp Chana Dal(Bengal Gram)/Rajma(Red Kidney Beans
  • 2 Green Chilli
  • 0.5 Milk
  • 1 tbsp Oil
1. Soak the urad dal for atleast 8 hours or overnight. 2. If using rajma soak that as well 3. Mix urad dal and chana dal/Rajma with enough water and pressure cook it for 3 whistles.One on high flame and two on low.Dont add too much water 4. Heat oil in a wok.Add cloves,cinamon green chillies,grated ginger and saute 5. Add kasuri methi,turmeric and fry for a minute. 6. Add onion and saute for 2 minutes 7. Add garam masala,red chilli powder and fry it.Then add tomato and saute for 2 minutes. 8. Add salt to taste. 9. Open the cooker and add the masala. 10. Check the consistency.Add hot water if needed. 11. Close the pressure cooker and cook for 2 more whistles 12. Open the cooker and mash everything a little bit.Add milk.Dont add all the milk at once. Add a little and check the taste.

1. Don't skip kasuri methi as it gives a very important flavour to the dish.
2.Add milk a little at a time.
3.Ghee can be used instead of oil.


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