Learn how to make low-calorie dal makhani Everybody is a fan of the famous North Indian Dal Makhani but tend to avoid it because it is loaded with butter and cream JOOS Food brings to a Dal Makhani recipe with a healthy twist so that you can savor it without worrying about calories We have used curd and milk in replacement to fresh cream to cut down on saturated fat (bad fat). Rajma is rich in magnesium and helps in regulating the blood sugar levels Urad dal is high in both soluble and insoluble fiber which aids digestion We promise that you will enjoy this healthy recipe as much as you enjoy the calorie dense one. Serve it with brown rice and we are sure you will taste heaven 🙂 So the next time you crave for dal makhani you know which recipe to go for 😉 Please try this yummy recipe and post your feedback. If you like the recipe then feel free to subscribe to our channel for new healthy mouth-wateringly tasty Indian recipes every week.
- ½ cup urad
- 2 tbsp rajma
- 1 tsp salt
- 1 tbsp ghee
- 1 tbsp butter
- 1 tsp cumin seeds
- 2 green chillies slited
- ½ inch cinnamon
- 2 cloves
- 1 bay leaf
- 1 black cardamom
- 2 green cardamoms
- ½ cup onion fine chopped
- 1 tbsp ginger-garlic paste
- 1 tsp chilli powder
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- 1 cup tomato puree
- ¼ cup milk
- ¼ cup curd
- 1 tsp jaggery
- 2 tbsp chopped coriander
Clean, wash and soak the whole urad and rajma overnight.
Drain and pressure cook the dal with 2 cups water and 1/2 tsp salt for 10 to 12 whistles or till the dals are overcooked.
Once the pressure cools down to open the cooker and mash the dal, keep aside.
Heat ghee in a pan and add the cumin seeds, cinnamon, cloves, cardamoms, and bay leaf and let them splutter.
Add the green chilies, onions and sauté till the onions turn golden brown.
Add ginger-garlic paste and saute till the raw smell goes away.
Add tomato puree and sugar and cook for 5 mins or till oil separates.
Add chili powder, turmeric, coriander powder, and salt and saute until it starts sticking to the bottom of the pan.
Add curd and cook till the oil separates for around 2 mins.
Add the dal and water if required and simmer for 10 to 15 minutes.
Add the milk and mix well. Simmer for 2 to 3 more minutes.
Garnish with coriander leaves and serve hot.