This is an absolutely guilt free healthy version of the most popular Punjabi cuisine - Dal Makhni. The one you get in restaurants are loaded with ghee, butter and cream. But my version has none of these. Instead I have used olive oil, low fat milk and beaten yoghurt. Believe me it was simply delicious and there was no change in the taste.
Of course I got a bit of the restaurant style smokey flavour with the charcoal method. So folks, indulge in this yummy and nutritious dal along with some chappatis or homemade naan. This method is well worth the try for all those who are missing out on this delectable cuisine. Please find below a step by step guide with pictures to prepare it.
- 1 cup split urad dal (black gram), soaked overnight
- 1/2 cup rajma (kidney beans), soaked overnight
- pinch of turmeric powder
- 3 tbsp. olive oil, preferably
- 1 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 tbsp. ginger-garlic paste
- 2 green chilies, chopped
- puree of 2 tomatoes
- salt to taste
- 1 tbsp. red chili powder
- 1 tsp/ garam masala powder
- 1 cup low fat milk, preferably
- 1 tbsp. yoghurt
- mint leaves to garnish
- 1-2 pieces charcoal (opt)
- 1 tsp. oil
Wash the dals well and rinse. Pressure cook in 3 1/2 cups water and a pinch of turmeric powder for 25-30 minutes on low flame after 2 whistles. Keep aside.
Heat oil in a pan and temper with cumin seeds. After it stops crackling, add the ginger-garlic paste, asafoetida and chopped green chilies. Saute for few seconds.
Then add the tomato puree, red chily powder and garam masala powder. Saute till the oil separates from the sides of the pan.
Now add the boiled dals, 1 cup water and salt. Bring it to a boil and mash with a potato masher. Simmer, covered on low flame for 15 minutes by stirring at intervals.
Add 1 cup milk and continue to simmer for 10 minutes more. Now to give a smokey flavour to the dish, burn a charcoal directly on the flame till it is red hot.
Keep this burning charcoal on a small steel bowl with the help of a tong. Place this bowl over the dal and pour 1 tsp. of oil over it.
Immediately close with a lid for 5-10 minutes. This gives a smokey aroma to the dish. Open the lid and remove the bowl. Serve, garnished with beaten yoghurt and mint leaves.
Soak overnight - 1 cup split urad dal (black gram) and 1/2 cup
rajma (kidney beans).
Boil in 3 1/2 cups water for 25-30 minutes on low flame after 2 whistles.
Heat oil in a pan and temper with cumin seedss.
Add ginger-garlic paste, asafoetida and green chilies.
Add tomato puree, red chili powder and garam masala powder.
Add the boiled dal, 1 cup water and salt to taste.
Simmer on low flame for 15 minutes and mash with a potato masher.
Keep stirring at intervals. Add 1 cup milk and simmer for 10
To give a smokey flavour to the dish, burn a charcoal directly on the flame. Place it in a bowl with a tong and keep this bowl on the dal and cover it for 10 minutes.
Open the lid and remove the bowl. Serve, garnished with yoghurt
and mint leaves.