Dal Makhani ( Low Fat Version)

This is a very simple recipe for a protein packed, low fat version of yummy Dal Makhani. Trust me
 you won't miss the missing fat in the recipe.

Prep Time: ~12 hours
Cooking Time: ~ 40 mins

Ingredients (Serves 2)

1 cup black whole Udad daal soaked overnight
2 tsp rajma soaked overnight
1/2 small onion chopped finely
1 tomato - pureed
1-2 fresh green or red hot chillies
2 cloves pounded garlic
1/2 inch cube of pounded ginger
1 tsp chili powder
1/4 tsp turmeric
1.5 tsp cumin-coriander powder
1 tsp garam masala
Salt to taste
1/2 cup water
2 tbsp low fat milk ( replace it with cream if you prefer non-low fat recipe)
2 tsp cooking oil ( replace it with butter if you prefer non-low fat recipe)
lemon juice for garnish
1 tbsp cilantro / coriander leaves finely chopped for garnish

Steps

1. Cook soaked udad daal and rajma in a pressure cooker. This takes longer than regular tur or chana daal so be patient. You might have to cook for 7-8 whistles till the daal is overcooked.

2. In a cooking pan, heat the oil (or butter), add pounded ginger-garlic and let it fry. Add chillies and onions and continue frying till onions are light brown and translucent.

3. Add chili powder, turmeric and cumin-coriander powder and give it a nice stir with the onions.

4. Now slowly pour in the tomato puree and 1/4 cup of water. Add salt at this point as well. Mix well and let the puree cook for few minutes. You will start smelling the cooked tomato in few minutes.









5. Now slowly add the cooked udad and rajma to the pan, add remaining water and mix it well. Let the liquid come to a boil.








6. Add garam masala to daal at this point and stir it once again.

7. Cover the pan with a lid and let the daal slow cook for at least 20 minutes. Longer you cook, creamier it gets. Traditionally this daal is slow cooked overnight in a tandoor! Gone are those days ( or nights) of overnight cooking in this fast food era and 20- 30 minutes of cooking at this point does the trick for my perfect dining experience.






8. Now open the lid and gently pour the milk ( or cream). Mix again and cook for 10 more minutes.








9. Your creamy, luscious Daal Makhani is now ready to serve. Garnish it with coriander and lemon juice. Serve it hot with Roti / Naan / Jeera rice / Plain rice and papadam.. yumm yumm