Dal Makhani | Low fat version

Dal Makhani is one of my favourite restaurant vegetarian gravy. It is prepared from Whole urad dal and red kidney beans. This dal can be prepared with less ingredients and easy steps. Prepare this recipe for potluck or get-together. Believe me, it will be surely a big hit. For Low fat version, replaced butter with oil and cream with low fat milk. Adapted this recipe from Tarladalal site. Please check below for step by step instructions and pictures for preparing Low fat version of Dal Makhani.




Soak Time: Over Night
Preparation Time: 10 mins
Cook Time: 30 mins
Yields: 5 Servings

Ingredients:

Whole Urad dal	1 Cup
Red Kidney beans | Rajma	1/4 Cup
Milk	1 Cup
Oil	2 tsp
Cumin seeds	2 tsp
Finely chopped ginger and garlic	1 tbsp
Onions chopped	1 Cup
Tomato pulp	1.5 Cup
Turmeric powder	1/2 tsp
Coriander powder	2 tsp
Chilli powder	2 tsp
Salt	As needed
Coriander Leaves	For Garnishing

Instructions:

• Wash and Soak urad dal, red kidney beans over night. Pressure cook for 6 to 7 whistles by adding enough water. Mash the dal using potato masher.

• Add milk to the mashed dal and mix well.

•  Heat Oil in a pan. Add cumin seeds and fry till it crackles. Add finely chopped ginger and garlic. Fry till raw smell goes off. Add finely chopped onions and fry till they turn translucent.

• Add tomato pulp followed by salt, turmeric powder, coriander powder and salt. Cook for 2 to 3 mins.

•  Add cooked and mashed dal. Allow the dal to boil and simmer for 5 mins.

• Lastly garnish with coriander Leaves.

Dal Makhani | Low fat version

Tips:
Adjust chilli powder to your taste.
I have used low fat milk.