Healthier Dal Makhani

Ingredients

• 150g whole black urad dal
• 30g rajma
• 20g chana dal
• 1 green chili
• 1 bay leaf
• ½ tsp turmeric
• 1 tsp grated ginger
• Salt, to taste
• 2 tsp ghee
• 1 tsp cumin seeds
• 1 tsp Kashmiri chili powder
• 1.5 tbsp ginger-garlic paste
• ¾ cup tomato puree (two medium tomatoes, puréed)
• 1 tsp garam masala
• Salt, to taste
• 100g low-fat high-protein paneer, blended with 3–4 tbsp warm water into a silky puree
• 2 tsp ghee
• 1 tsp kasuri methi (lightly toasted and powdered)
• 1.5 tsp Kashmiri chili powder

Steps

1. Soak all dals overnight (or in hot water for 3–4 hours). Drain, add fresh water, and pressure cook with chili, bay leaf, turmeric, ginger, and salt for 6–7 whistles until completely soft. Remove the bay leaf and chilli.
2. Heat ghee, add cumin seeds. Add Kashmiri chili powder and ginger-garlic paste; cook until fragrant.
3. Add tomato puree; cook until the oil separates. Add garam masala, fold in the cooked dals, add hot water, season with salt, cover and simmer 8–10 minutes.
4. Blend the paneer with warm water until completely smooth. Pour into the dal and simmer 2–3 minutes.
5. For the tadka: heat ghee, switch off the flame, add the powdered kasuri methi and Kashmiri chili powder. Pour straight over the dal and serve.

The reel

via @aathirasethumadhavan

Tips

• Salt the lentils near the end so they soften all the way.
• Pour the hot tadka on at the end, while it still sizzles.
• Too thick? A splash of hot water. Too thin? Simmer it uncovered for a few minutes.

Questions