Dinner Ideas
Dal Makhani, Light
Whole urad and rajma slow-simmered until creamy, with a little ghee and a spoon of milk instead of butter and cream. Still rich, still protein-heavy.
300
kcal
18g
protein
45g
carbs
6g
fat
Per serving · makes 3 · 50 minutes
Ingredients
- •3/4 cup whole black urad dal, soaked overnight
- •1/4 cup rajma, soaked overnight
- •1 tbsp ghee
- •1 tsp cumin seeds
- •1 onion, finely chopped
- •1 tbsp ginger-garlic paste
- •2 tomatoes, pureed
- •1 tsp red chilli powder, 1/2 tsp garam masala, 1/2 tsp kasuri methi
- •Salt to taste
- •1/4 cup milk
- •Coriander to finish
Method
- 1.Pressure cook the soaked urad and rajma with salt for 7 to 8 whistles until very soft, then mash roughly against the side of the pot.
- 2.Heat the ghee, add the cumin, then fry the onion until deeply golden.
- 3.Add the ginger-garlic paste, tomato puree and chilli powder, and cook until the oil separates.
- 4.Add the dal with its cooking water and simmer on low for 20 to 25 minutes, stirring now and then, until thick and creamy. The slow simmer is what makes it taste like the restaurant version.
- 5.Stir in the milk, garam masala and crushed kasuri methi, simmer 2 more minutes, and finish with coriander.
Coach’s note
The creaminess in real dal makhani comes from the long, slow simmer breaking down the urad, not from cream. Give it the time and you will not miss the butter.
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