Low Calorie Dal Makhani Video by Tarla Dalal

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Dal makhani, a flavourful robust lentil preparation, is a celebrated delicacy from punjab. Rajma and whole urad provide protein and calcium which are extremely important for maintenance of your body cells and healthy bones. Cooking the dal in tomato purée adds a little sharpness to this dish and also enriches it with folic acid and vitamin a. Try this dal with methi makai ki roti, to make a satisfying low fat meal.

Recipe Description for Low Calorie Dal Makhani

Soaking Time: Overnight
Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
Show me for servings

Ingredients

For Low Calorie Dal Makhani
1/2 cup whole urad (whole black lentil)
1 tbsp rajma (kidney beans)
1/2 cup low-fat milk
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
3/4 cup fresh tomato pulp
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method

For low calorie dal makhani

To make {span class="bold1"}low calorie dal makhani{/span}, clean, wash and soak the whole urad and rajma overnight. Drain.
Combine the urad, rajma and salt with 2 cups of water and pressure cook for 6 to 7 whistles or till they are overcooked. Whisk well till the urad and rajma is almost mashed.
Add the milk, mix well and keep aside.
Heat the oil in a deep kadhai and add the cumin seeds.
When the seeds crackle, add the onions, ginger-garlic paste and cook on a medium flame for a few seconds.
Add the chilli powder, coriander powder, turmeric powder and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add another 2 tbsp of water and the tomato pulp, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the prepared urad - rajma -milk mixture and little salt, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
Serve the {span class="bold1"}low calorie dal makhani{/span} hot garnished with coriander.