Dinner Ideas
Dal Makhani, Light
The restaurant classic without the half-block of butter and cream. Whole urad and rajma slow-simmered until creamy, with a little ghee and a spoon of milk. Still rich, still protein-heavy.
330
kcal
16g
protein
44g
carbs
10g
fat
Per serving · makes 3 · 50 minutes
Ingredients
- •Three quarter cup whole black urad dal, soaked overnight
- •A quarter 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, half tsp garam masala, half tsp kasuri methi
- •Salt to taste
- •A quarter 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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