Dal Makhani MasalaSubmitted by: MICHELLE_391
IntroductionOne of my favorite recipes, made lower fat by using yogurt rather than cream. Also, the spice I'm using comes from an Indian grocery store. One of my favorite recipes, made lower fat by using yogurt rather than cream. Also, the spice I'm using comes from an Indian grocery store.
MDH Dal Makhani Masala spices - 15grams
Black lentils (Urad whole) - 110 grams
Kidney beans (dry) - 30 grams
Tomato puree - 120 grams
3 oz low fat plain yogurt
Serve with rice - not included in calorie count
Then, mix together the tomato puree and spices, plus about 1 tsp salt. Add the sauce to the beans (there should still be water left from the beans) and simmer for about 15 minutes, stirring occasionally.
Remove the pan from the heat and add the yogurt. You can eat this right away, but it is the kind of dish that tastes better the next day.
Serving Size: Makes 4 servings of about 1.25 cups.