The dal makhani that is served in restaurants has a generous amount of butter(makhan), to completly justify its title! But in "My cheerful kitchen", I am always conscious with regards to the ingredients that I use as I did this gravy as a side dish for kulcha, which had plain flour and oil in it, I decided to go for a low calorie gravy and was absolutely delighted when I came across this recipe in Nita Mehta's diet recipe collections. No one will believe that there is no butter added to this gravy, as the texture and taste came out to be just the same as how we get in restaurants!
INGREDIENTS: (Serves 4)
- Black urad dal - 1/2 cup
- Rajma - 2 Tbsp
- Onion -1 large, ground to a paste
- Garlic flakes - 4, crushed to 1/2 Tsp of paste
- Salt - as needed
- Red chilli powder - 1/4 Tsp
- Tomato puree - 1/4 cup
- Cumin seeds powder - 1/2 Tsp
- Garam masala - 1/4 Tsp
- Kasoori methi - 1/2 Tsp
- Milk - 1/2 cup
- Whipped curd - for garnishing
METHOD:
- Soak the black urad dal and rajma over night. Drain and wash thoroughly
- Pressure cppk the soaked dal with the ground onion, crushed garlic, salt, red chilli powder and 2 and 1/2 cups of water. Lower the flame after 1st whistle and cook for 20 minutes. Remove from fire and allow it to cool
- Add the tomato puree, cumin seeds powder, garam masala and kasoori methi. Boil and cook on low flame for 15 minutes and remove from fire
- At the time of serving, add milk and cook for 4-5 minutes till the right consistency is achieved. Garnish with coriander and swirl whipped curd using a spoon. Serve hot with any roti or pulao
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