| Recipe Name:
Low calorie dhal makhani |
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| Category:
Gravy Varieties |
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| Prep Time |
Cook Time |
Serves |
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4 |
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Ingredients: |
| Whole urad dhal (whole black lentils) |
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1/2 cup |
| Rajma (kidney beans) |
|
1 tbsp |
| Skimmed milk |
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½ cup |
| Cumin seeds |
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½ tsp |
| Onion (finely chopped) |
|
½ tsp |
| Ginger garlic paste |
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1 tsp |
| Chilli powder |
|
1 tsp |
| Turmeric powder |
|
¼ tsp |
| Coriander powder |
|
2 tsp |
| Fresh tomato pulp |
|
3/4 cup |
| Oil |
|
1 tsp |
| Salt |
|
to taste |
| Coriander (chopped) |
|
to garnish |
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Method: |
- Clean wash and soak the urad and rajma overnight. Drain and keep aside.
- CCombine the dhals and salt with 2 cups of water and pressure cook till the dhal is over cooked. Whisk well till the dhal is almost mashed.
- CAdd the milk and 1 cup of water and simmer for 10 minutes while stirring occasionally. Heat the oil in a non-stick pan and add the cumin seeds, garlic paste and sauté till the onions turn golden brown in colour.
- CAdd the chilli powder, turmeric powder, coriander powder and tomato pulp with ¼ cup of water and sauté for 5 to 7 minutes.
- CAdd this to the dhal mixture and simmer till the dhal is thick and creamy. Serve hot with coriander.
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