Cooked - Healthier Dal Makhani

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Healthier Dal Makhani

1.0

150g whole black urad dal

30g rajma

20g chana dal

1 green chili

1 bay leaf

½ tsp turmeric

1 tsp grated ginger

Salt

2 tsp ghee

1 tsp cumin seeds

1 tsp Kashmiri chili powder

1.5 tbsp ginger-garlic paste

¾ cup tomato puree (two medium sized tomatoes puréed)

1 tsp garam masala

Salt to taste

100g low-fat high-protein paneer, blended with 3–4 tbsp warm water into a silky puree

2 tsp ghee

1 tsp kasuri methi (lightly toasted and powdered)

1.5 tsp Kashmiri chili powder

Soak all dals overnight (if you forgot, don’t worry, soak it in hot water for 3-4 hours). Drain, add fresh water, and pressure cook with chili, bay leaf, turmeric, ginger, and salt for 6–7 whistles until completely soft. Remove bay leaf and chilli.
Heat ghee, add cumin seeds. Add Kashmiri chili powder and ginger-garlic paste, cook until fragrant.
Add tomato puree, cook until oil separates. Add garam masala, fold in the cooked dals, add hot water, season with salt, cover and simmer 8–10 minutes.
Blend paneer with warm water until completely smooth. Pour into the dal, simmer 2–3 minutes.
For tadka: heat ghee, switch off flame, add powdered kasuri methi and Kashmiri chili powder. Pour straight over the dal.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Dal

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 2 weeks ago

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