Low Calorie Dal Makhani

I tweaked the original recipe to make it healthier while retaining the same restaurant taste. The secret lies in slow cooking which helps in retaining all the flavours and enhancing the taste as it gets cooked in its own juices without using too much fats. I skipped adding of the butter for the taste.

photo of Dal Makhani
3/4 cups whole Urad dal (Black lentil)
¼ cup Rajma (Kidney beans)
3 cups Water for pressure cooking
½ cup finely chopped Onions
1 or 2 Green chilies chopped
2 tsp Ginger Garlic paste
2 large Tomatoes pureed
½ tsp Cumin seeds
2 to 3 Cloves
2 to 3 Green Cardamoms
1 Black Cardamom
1 inch Cinnamon
1 small to medium Tej patta ( Bay Leaf)
2 to 3 pinches of Nutmeg powder
Water as required to adjust the thickness
¼ tsp Kasuri methi (Dried fenugreek)
Oil as required
Soak ¾ cup whole urad dal and ¼ cup rajma in enough water for 8 to 9 hours or overnight.
Rinse both the lentils a couple of times in water. Pressure cook for 18 to 20 whistles on a high flame in 3 cups water, till both the urad dal and rajma have cooked thoroughly.
In a pan, heat little oil and add the whole spices. saute till they release their aroma in the oil.
Add ½ cup finely chopped onions and saute on low flame till they turn golden.
Add 2 tsp ginger garlic paste and saute then add 1 tsp chopped green chilies and stir for a minute.
Add the tomato puree and stir again.
Add 2 to 3 pinches of grated nutmeg.
Now add the cooked urad dal and rajma beans along with the stock.
Simmer the dal makhani uncovered on a low flame and keep stirring in between.
Once the dal makhani thickens, add salt as required.
Simmer on low flame, the longer you keep dal makhani to simmer, the better it tastes.
After you get the required consistency of dal, switch off the burner and add now add ¼ tsp crushed kasuri methi.
Serve hot.
You can add ¼ cup low fat cream to enhance the taste but I avoided it to make it a healthier option and the taste was still the same.