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RECIPES

 

Dal Makhani

Preparation Time: 15 mins.
Cooking Time: 20 to 25 mins.
Serves 4.
 

Ingredients How to?

  • 1/2 cup urad (whole black lentil)
  • 1 tbsp rajma (kidney beans)
  • 1 cup low fat milk
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 cup finely chopped onions
  • 1 tsp ginger-garlic (adrak-lehsun) paste
  • 1 tsp chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 2 tsp coriander (dhania) powder
  • 3/4 cup fresh tomato pulp
  • 1 tsp oil
  • salt to taste

    For the garnish
    2 tbsp chopped coriander (dhania)


  1. Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.
     
  2. Combine the dals and salt with 2 cups of water and pressure cook till the dal is overcooked. Whisk well till the dal is almost mashed.
     
  3. Add the milk and 1 cup of water and simmer for 10 minutes while stirring occasionally.
     
  4. Heat the oil in a non-stick pan and add the cumin seeds.
     
  5. When the seeds crackle, add the onions and ginger-garlic paste and sautÚ till the onions, turn golden brown in colour.
     
  6. Add the chilli powder, turmeric powder, coriander powder and tomato pulp with ╝ cup of water and sautÚ for 5 to 7 minutes.
     
  7. Add this to the dal mixture and simmer for 10 to 12 minutes till the dal is thick and creamy.
     
  8. Serve hot, garnished with the coriander.

Nutrient values per serving
Calories
134 cal.
Fat 
1.7 gm.
 
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