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Sify Home > Food > Vegrecipes > Ingredient > Curry leaves > Low Fat Dal Makhani
Low Fat Dal Makhani
By : Kavneet Dhall
Category : Daals, Curry leaves
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Wask and soak all three together, for about 4 hours (Soak overnight for best results).
  2. Put soaked dal in pressure cooker.
  3. Add 1.5 teaspoon of ginger & garlic paste.
  4. Add 1/2 teaspoon of ghee (optional).
  5. Add appropiate amount of water.
  6. Give 4 whistles, then cook on slow flame for 1 hour.
  7. Keep aside.

For Tadka:

  1. In a kadai, take 1 tbsp of olive oil.
  2. When the oil is hot, add 1 teaspoon cumin seeds, whole red mirch (break into 2).
  3. Then add 3 tbsp of tomato puree.
  4. Add salt and red mirchi powder as per taste.
  5. After cooking for 1 minute, add 1 cup of plain yogurt (beat yoghurt first to make a smooth paste, this will help avoid lumps).
  6. Cook for 2 minutes till the oil leaves the sides of the pan.
  7. To this mixture, add the dal.
  8. Then add 1/2 teaspoon each of gram masala and zeera powder and cook on slow flame for 10 minutes.
  9. Garnish with coriander.

Note: Lentils lower cholesterol and help manage blood-sugar

1.5 cups - black dal
1/3rd cup - rajma
1/3rd cup - chana dal
red mirchi (whole and powder)
garam masala (1/2 teaspoon)
zeera (seeds and powder)
fresh coriander
tomato puree
salt to taste
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