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 to taste

2 tsp ghee

1 tsp cumin seeds

1 tsp Kashmiri chili powder

1.5 tbsp ginger-garlic paste

¾ cup tomato puree

1 tsp garam masala

100g low-fat high-protein paneer

3-4 tbsp warm water

2 tsp ghee

1 tsp kasuri methi

1.5 tsp Kashmiri chili powder

Soak all dals overnight (or in hot water for 3-4 hours if short on time). Drain and add fresh water.
Pressure cook dals with chili, bay leaf, turmeric, ginger, and salt for 6-7 whistles until completely soft. Remove bay leaf and chilli.
Heat ghee and add cumin seeds. Add Kashmiri chili powder and ginger-garlic paste, cook until fragrant.
Add tomato puree and cook until oil separates. Add garam masala and fold in the cooked dals.
Add hot water, season with salt, cover and simmer for 8-10 minutes.
Blend paneer with warm water until completely smooth. Pour into the dal and simmer for 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 ⏰ 40m

Created this week

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