Healthy Dal Makhni
A simple, healthy and beginner-friendly version of the classic Dal Makhni made with whole black lentils and kidney beans, light on fat but rich in protein and fibre.
Ingredients
Equipment
Method
- Drain the soaked lentils (urad dal) and kidney beans. In a pressure cooker add the lentils, beans and 4 cups water. Cook on medium flame for 3–4 whistles or until dal and beans are soft and cooked thoroughly.
- Meanwhile heat oil in a pan. Add cumin seeds and let them splutter. Then add chopped onion and sauté until golden brown.
- Add ginger-garlic paste. Sauté for a minute until raw smell disappears.
- Stir in tomato puree, red chilli powder, turmeric powder and salt. Cook until oil starts to separate from the masala (about 5–7 minutes).
- Once pressure cooker releases pressure, open the lid and mash dal/beans slightly with the back of a spoon or ladle for a creamy texture. Pour this into the tomato-onion masala. Mix well. If mixture is thick, add ½ to 1 cup water to reach desired consistency.
- Add garam masala and low-fat milk or low-fat cream (optional). Stir and simmer for 5–7 minutes on low flame.
- Taste and adjust salt or spice. Garnish with fresh coriander leaves. Serve hot with whole-wheat roti, chapati or steamed rice.
Notes
Using low-fat milk instead of cream keeps calories and saturated fat in check. For better digestion, soak lentils overnight. Serve with roti or brown rice for a balanced meal.