Healthier Dal Makhani

Ingredients

• 150 g whole black urad dal (soaked overnight or 3-4 hours in hot water)
• 30 g rajma (kidney beans, soaked with the dal)
• 20 g chana dal (split chickpeas, soaked with the dal)
• 1 green chili (for pressure cooking)
• 1 bay leaf (for pressure cooking)
• 0.5 tsp turmeric
• 1 tsp ginger (grated)
• salt (to taste, used in cooking and base)
• 4 tsp ghee (divided: 2 tsp for base, 2 tsp for tadka)
• 1 tsp cumin seeds
• 2.5 tsp Kashmiri chili powder (divided: 1 tsp for base, 1.5 tsp for tadka)
• 1.5 tbsp ginger-garlic paste
• 0.75 cup tomato puree (freshly pureed from two medium sized tomatoes)
• 1 tsp garam masala
• 100 g low-fat high-protein paneer (blended with warm water)
• 1 tsp kasuri methi (lightly toasted and powdered)

Steps

1. 1

   Soak the whole black urad dal, rajma, and chana dal together overnight. If you are short on time, soak them in hot water for at least 3-4 hours.

2. 2

   Drain the soaking water and rinse the dals. Place them in a pressure cooker with fresh water, the green chili, bay leaf, turmeric, grated ginger, and a pinch of salt.

3. 3

   Pressure cook for 6-7 whistles until the dals are completely soft and mashable. Once the pressure releases, remove and discard the bay leaf and the green chili.

4. 4

   In a large heavy-bottomed pan or kadai, heat 2 teaspoons of ghee over medium heat. Add the cumin seeds and let them sizzle.

5. 5

   Add 1 teaspoon of Kashmiri chili powder and the ginger-garlic paste. Sauté for a minute until the raw smell of the paste disappears and it becomes fragrant.

6. 6

   Pour in the tomato puree. Cook the mixture, stirring occasionally, until the moisture evaporates and the oil begins to separate from the sides of the masala.

7. 7

   Add the garam masala and fold in the cooked dals. Add a splash of hot water to reach your desired consistency and season with salt to taste. Cover the pan and simmer on low heat for 8-10 minutes to allow the flavors to meld.

8. 8

   While the dal simmers, prepare the cream substitute. Place 100g of low-fat paneer in a blender with 3-4 tablespoons of warm water. Blend until it forms a completely smooth, silky puree.

9. 9

   Pour the paneer puree into the dal. Stir well and continue to simmer for another 2-3 minutes. The dal should look rich and creamy.

10. 10

    Prepare the tadka (tempering): In a small tadka pan, heat the remaining 2 teaspoons of ghee. Once hot, switch off the flame. Immediately add the powdered kasuri methi and 1.5 teaspoons of Kashmiri chili powder.

11. 11

    Pour the hot tadka directly over the dal and serve immediately.

Notes

The chana dal is a 'hack' that breaks down during pressure cooking to provide extra natural creaminess without adding fat. For the paneer puree, ensure the water is warm to help achieve a silkier texture. If you are vegan, silken tofu can be substituted for the paneer puree.

Nutrition per serving

• Main Course
• High Protein
• Low Calorie
• Vegetarian
• Indian
• Healthy
• Dal
• Dinner