LOW CALORIE DAL MAKHANI RECIPE..!!!!

            Low Calorie Dal Makhani Recipe

Punjabi Dal Makhani finds a place in almost all Indian restaurant
menus. It is a staple in every punjabi household as well. The
original recipe makes it rich and high in fat content because of the
ghee and cream. These days because of the rise in health
consciousness many people are weary of eating such high
cholesterol and high fat content food. Yet they crave for it. And at
times it gets difficlut to control and one ends up gorging on this
sinful food. So for all the dal makhani lovers out there, we have
tried a low calorie recipe. This low fat dal makhani will be able to
satisfy your taste buds. Hope you enjoy.

Ingredients:

For Boiling
1/2 cup Whole Black Gram (Saboot Urad Dal)
1/8 cup Rajma (Red kidney Beans)
1 - 2 green chillies slit lengthwise
Salt to taste
1/4 tsp turmeric
2 - 3 Moti Elaichi
2 cloves
1 Tej Patta
1 small piece cinnamon
For Tempering
1 onion finely chopped
1 tsp ginger-garlic paste
1 tomato finely chopped
1/4 tsp red chilly powder
1/2 tsp cumin seeds
1/4 tsp garam masala
1 tsp coriander powder
For Cooking
1 tsp Oil
1/2 cup low toned milk
For garnish
Few chopped sprigs of green coriander
1 tsp Dahi

How to make low calorie punjabi dal makhani :

Soak the dal and rajma overnight in water. The amount of water
should be double the amount of dal and rajma as they are going to
get double in volume upon soaking.
Drain the water. In a pressure cook add dal, rajma, moti elaichi,
cloves, tej patta, cinnamon, salt, turmeric and slit green chillies
along with 4 1/2 cups of water.
Close the cooker and bring to full pressure on high flame. After first
whistle, turn down the flame to low and let the dal slow cook for 25
- 30 mins. Then turn off the heat and let the cooker cool naturally.
When you open the cooker the dal should be soft and thick in
consistency. Whisk it with a ladle and ensure that it is overcooked.
Otherwise you can put in some more water and let it cook more till
the dal gets mashed completely.
Remove all the spices like taj patta, cloves and others from the
cooked dal.
Now add the milk. This will change the color of the mixture. Let it
simmer till the dal gets thick and creamy in texture.
In a kadai, heat the oil and add the cumin seeds. When they begin to
crackle add onion and ginger garlic paste. Let them cook till onions
are golden brown. Then add tomatoes. Let it cook till they are soft
and mushy. Then add garam masala and coriander powder and red
chilly powder. Stir constantly lest the masala gets burnt.
After few seconds add the cooked dal-rajma mixture.
Mix well and let it simmer for 5 - 10 minutes.
Garnish with green coriander and beaten curd.
Serve hot with chapati or rice with paneer sabji and salad.