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Dal Makhani

Dal Makhani (Lightened Black Lentil Curry)

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Prep Time 10 minutes
Cook Time 2 hours
Soaking time for beans 8 hours
Total Time 10 hours 10 minutes
Servings: 4 servings
Course: accompaniment, dinner, lunch, Main Course
Cuisine: Indian
Calories: 176
Ingredients Equipment Method Nutrition

Ingredients
  

  • ½ cup whole urad dal black lentils
  • 2 tbsp rajma kidney beans
  • 1 tbsp ghee
  • 1 tbsp butter
  • 1 tsp cumin seeds
  • 2 green chilies slit
  • ½ inch cinnamon
  • 2 cloves
  • 1 bay leaf
  • 1 black cardamom
  • 2 green cardamoms
  • ½ cup onion chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 cup tomato puree
  • ¼ cup milk
  • ¼ cup curd yogurt
  • 1 tsp jaggery optional
  • 2 tbsp coriander chopped

Equipment

  • Pressure cooker or large saucepan (for cooking lentils and beans)
  • Large skillet or deep pan (for tempering/spices)
  • Knife and cutting board
  • Mixing bowls 
  • Ladle or large spoon

Method
 

  1. Soak urad dal and rajma overnight. Pressure cook with water and salt until soft—mash and set aside.
  2. Heat ghee in a pan, add cumin and whole spices, and let it splutter.
  3. Add chilies and onion and sauté until golden. Add ginger-garlic paste, sauté until aromatic.
  4. Add tomato puree and jaggery, cook 5 minutes until oil separates.
  5. Add chili, turmeric, coriander powder, and salt. Sauté until the masala thickens.
  6. Add curd and cook for 2 minutes. Add dal and simmer 10–15 minutes. Add milk and simmer 2–3 minutes.
  7. Garnish with coriander. Serve with brown rice.

Nutrition

Serving: 250gCalories: 176kcalCarbohydrates: 20gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 49mgSodium: 149mgPotassium: 419mgFiber: 4gSugar: 13gVitamin A: 605IUVitamin C: 14mgCalcium: 72mgIron: 2mg

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