Healthier Dal Makhani

Ingredients

• 150 g Whole black urad dal (Soak overnight, or in hot water for 3–4 hours; drain before pressure cooking.)
• 30 g Rajma (Soak with the other dals; drain before pressure cooking.)
• 20 g Chana dal (Soak with the other dals; drain before pressure cooking.)
• 1 Green chili (Remove after pressure cooking.)
• 1 Bay leaf (Remove after pressure cooking.)
• 0.5 tsp Turmeric (Turmeric powder.)
• 1 tsp Ginger (Grated.)
• Salt (For pressure cooking; amount not specified.)
• 2 tsp Ghee (For the base.)
• 1 tsp Cumin seeds
• 1 tsp Kashmiri chili powder (For the base.)
• 1.5 tbsp Ginger-garlic paste
• 0.75 cup Tomato puree (Made from 2 medium tomatoes, puréed.)
• 1 tsp Garam masala
• Salt (To taste in the base; season after adding hot water.)
• 100 g Low-fat high-protein paneer (Blend with 3–4 tbsp warm water until completely smooth.)
• 3 tbsp Warm water (For blending paneer; the source gives a range of 3–4 tbsp.)
• 2 tsp Ghee (For the tadka.)
• 1 tsp Kasuri methi (Lightly toast and powder.)
• 1.5 tsp Kashmiri chili powder (For the tadka.)
• Fresh water (Add to the pressure-cooker dals; amount not specified.)
• Hot water (Add to the dal before simmering; amount not specified.)
• Butter (A little, for topping when serving; mentioned in the transcript only.)

Steps

1. 1

   Soak the urad dal, rajma, and chana dal overnight. If needed, soak them in hot water for 3–4 hours instead. Drain the dals and add fresh water.

2. 2

   Add the green chili, bay leaf, turmeric, grated ginger, and salt to the dals. Pressure-cook for 6–7 whistles, until the dals are completely soft.

3. 3

   Remove and discard the bay leaf and green chili from the cooked dals.

4. 4

   Heat the base ghee in a kadhai. Add the cumin seeds.

5. 5

   Add the base Kashmiri chili powder and ginger-garlic paste. Cook until fragrant.

6. 6

   Add the tomato puree and cook until the oil separates. Add the garam masala.

7. 7

   Fold in the cooked dals. Add hot water, season with salt to taste, then cover and simmer for 8–10 minutes.

8. 8

   Blend the paneer with 3–4 tablespoons of warm water until completely smooth and silky.

9. 9

   Pour the paneer puree into the dal and simmer for 2–3 minutes, mixing gently.

10. 10

    For the tadka, heat the remaining ghee. Switch off the flame, then add the powdered kasuri methi and tadka Kashmiri chili powder.

11. 11

    Pour the tadka straight over the dal. Serve hot, optionally topped with a little butter; the post suggests steamed rice or paratha alongside.

Notes

The recipe says to add fresh water for pressure cooking and hot water before simmering, but gives neither amount. The spoken transcript also mentions serving with steamed rice or paratha and topping with a little butter; no amounts are provided. The listed yield and per-serving nutrition are approximate.

Nutrition per serving

• main
• vegetarian
• gluten-free
• high-protein
• pressure-cooked
• Indian
• no-cream
• comfort food