Low Calorie Dal MakhaniServes: 4Ingredients3/4 cup whole black Urad dal
1/4 cup Rajmah (kidney beans)
3 cups water for pressure cooking + 1/2 cup water for diluting
1 tablespoon cooking oil
3 onions, finely chopped
3 tomatoes, finely chopped
2 - inch piece ginger, finely chopped
10 cloves garlic, finely chopped
2 green chillies, slit lengthwise
1/2 teaspoon turmeric powder
1 1/2 teaspoon red chilli powder
1 1/2 teaspoon salt ( or to taste )
1 tablespoon chopped coriander leaves
1 table spoon cream - optional - for garnishing
MethodFor Dal:Wash and soak Urad dal and Rajmah in 3 cups water for 6 - 8 hours or overnight. Pressure cook for 25 - 30 minutes (bring to full pressure on high heat and then reduce heat; continue to cook for 25 - 30 minutes). Allow to cool naturally.
For the masala:Heat oil in a non - stick frying pan / heavy bottomed kadai. Add finely chopped onions and fry on a medium heat till golden brown. Add tomatoes, garlic, ginger, green chilies, turmeric powder, red chilli powder and fry for 8 - 10 minutes or till the masala thickens.
Add the pressure cooked dals to this masala. Add 1/2 cup water to dilute the dal; and salt to taste. Cover with a lid, stir occasionally and cook on a low heat for 25 - 30 minutes or till the dal thickens. Garnish with cream ( optional ) and chopped coriander leaves. Serve hot with chapati / rice / pulao.
Optionally add 1 - 2 tea spoon of butter to the dal while frying. This will increase the taste and flavor but loads up calories as well.
Low Calorie Dal Makhani
Serves: 4
Ingredients
1/4 cup Rajmah (kidney beans)
3 cups water for pressure cooking + 1/2 cup water for diluting
1 tablespoon cooking oil
3 onions, finely chopped
3 tomatoes, finely chopped
2 - inch piece ginger, finely chopped
10 cloves garlic, finely chopped
2 green chillies, slit lengthwise
1/2 teaspoon turmeric powder
1 1/2 teaspoon red chilli powder
1 1/2 teaspoon salt ( or to taste )
1 table spoon cream - optional - for garnishing
Method
For Dal:
For the masala:
Add the pressure cooked dals to this masala. Add 1/2 cup water to dilute the dal; and salt to taste. Cover with a lid, stir occasionally and cook on a low heat for 25 - 30 minutes or till the dal thickens. Garnish with cream ( optional ) and chopped coriander leaves. Serve hot with chapati / rice / pulao.