Lentil Dal

Dal


Dal Makhani - Low Fat Recipe

I ended up using hulled red lentils (1 c) instead of the the urad and kidney beans, cooked them in 1.5 C water + 1C non-fat milk until tender and nearly dry.  Added the separately fried onions, spices and tomatoes and more water and simmered 10-15 minutes.  Needed more salt than I used.
Ingredients
1/2 cup urad (whole black lentil)
1 tbsp rajma (kidney beans)
1 cup low fat milk
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste (I used 1T)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
3/4 cup fresh tomato pulp (I used diced tomato)
1 tsp oil
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method
Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.
Combine the dals, and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed.
Add the milk and 1 cup of water and simmer for 10 minutes while stirring occasionally.
Heat the oil in a non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
Add the chilli powder, turmeric powder, coriander powder and tomato
Pulp with ¼ cup of water and sauté for 5 to 7 minutes.
Add this to the dal mixture and simmer for 10 to 12 minutes till the
Dal is thick and creamy.
Serve hot, garnished with the coriander.

RECIPE SOURCE : Cooking with 1 Teaspoon of Oil