Light Daal Makhani
[Edited to add pictures]
I love playing with recipes..In another era,I could tell the ingredients in a dish,just by tasting it.Now,I have mommy-brainitis and can’t focus enough on eating,without,yelling at the child to stop running around or to chew her food properly.But,I learnt lot of my cooking,by just taste and tell and try and try till you succeed.
Daal Makhani has been my favorite since childhood..and I love making it for my friends and family.But,much as I love the yummy creamy dal,I am not too fond of the calories.And I love playing around with my ingredients.This is one recipe,I tried got it right on the first go..and so it was easy for me to tweak it,to make it low cal.
Here you go-
2 cups black Daal(whole Urad daal)
1/2 cup Rajma(Red Kidney Beans)
1 medium sized onion(finely chopped)
1 medium sized tomato(finely chopped)
1/2 tsp grated garlic
1 tsp grated ginger
1 tsp cummin seeds
2 tsp oil
2 tsp corriander-cummin powder
1 tsp chili powder
1 tsp garam masala
salt to taste
3 tsps low fat butter(I used the olive oil spread by Bertolli)
1/2 cup low fat milk
Wash and soak the black Daal and kidney beans in warm water with plenty of water.Typically 6-8 hours is enough to soak.
Heat oil in a pressure cooker.Add the cummin seeds,let it cackle.Add chopped onions,fry till golden brown.Add the ginger and garlic..stir and add chopped tomato,followed by the soaked Daal and beans ,salt and spices.
Add 3-4 cups of water.(I don’t measure it,I eye-ball it..the water should be enough to cover the beans and then some.)
Pressure cook (4-5 whistles or 20 minutes).
After you take the cooker,off the flame,let it cool a little.Wait till all the steam goes out.Then,add the milk and butter,stirring while adding.Simmer for 5 minutes,garnish with fesh corriander leaves and thin ginger sticks.
Serve hot with Roti or rice.