This is an absolutely guilt free healthy version of the most popular Punjabi cuisine - Dal Makhni. The one you get in restaurants are loaded with ghee, butter and cream. But my version has none of these. Instead I have used olive oil, beaten yoghurt and very little butter. Believe me it turned out very yummy and there was no change in the taste and flavor.
So folks, indulge in this yummy and nutritious dal with naan, tandoori roti or plain phulka. You may also enjoy with steamed rice, jeera rice or plain biryani. This method is well worth the try for all those who are missing out on this delectable cuisine. So check out the step by step pictorial recipe to prepare this amazing mixed lentil recipe.
- 1/2 cup whole urad dal (Black lentils)
- 1/4 cup kidney beans (Rajma)
- 2 tbsp. olive oil
- 1 tsp. cumin seeds
- 1 tsp. ginger-garlic paste
- 1 tbsp. Kashmiri red chili powder
- 1 cup tomato puree
- 1/4 cup tomato paste
- salt to taste
- 1/3 cup beaten yoghurt
- 1/2 tsp. kasuri methi, crushed
- 2 tsp. butter
- coriander leaves
Wash both the lentils nicely under running water. Soak overnight. Then pressure cook in 1 & 1/2 cups water for 10-15 minutes on a low flame after the first whistle. Mash it well with a potato masher and set aside.
Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds.
Add the ginger-garlic paste and red chili powder mixed with some water. Sauté till the oil separates.
Now add the tomato puree and tomato paste. Sauté till the gravy leaves the sides of the pan.
Then add the mashed dal and salt. Mix well and simmer on a low flame, stirring at intervals, till it becomes slightly thick.
Add 3/4 cup water and continue to simmer till you get the desired consistency.
Now 1 tsp. butter, yoghurt (reserve some for garnishing) and kasuri methi. Give it a stir and simmer for 1-2 minutes.
Garnish with remaining butter, beaten yoghurt and coriander leaves.
Serve with naan, tandoori roti or plain phulka. You may also enjoy with plain biryani, steamed rice or jeera rice for a comforting meal.
Wash both the lentils nicely under running water. Soak overnight. Then pressure cook in 1 & 1/2 cups water for 10-15 minutes on a low flame after the first whistle. Mash it well with a potato masher & set aside.
Heat oil in a pan & temper with cumin seeds. Sauté for a few seconds.
Add the ginger-garlic paste & red chili powder mixed with some water. Sauté till the oil separates.
Add the tomato puree & tomato paste. Sauté till the gravy leaves the sides of the pan.
Then add the mashed dal & salt. Mix well & simmer on a low flame, stirring at intervals, till it becomes slightly thick.
Add 3/4 cup water & continue to simmer till you get the desired consistency.
Add 1 tsp. butter, yoghurt & kasuri methi. Give it a stir & simmer for 1-2 minutes.
Garnish with remaining butter, beaten yoghurt & coriander leaves.
Serve with naan, tandoori roti or plain phulka. You may also enjoy with plain biryani, steamed rice or jeera rice for a comforting meal.
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