Healthy Dal Makhani
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 Cups urad dal, whole, uncooked.5 Cups red kidney beans, uncooked2 small/medium yellow onion1 small/medium red onion7 garlic cloves3 serrano chiles2 inch thick piece of ginger3 dried red chiles4 whole cloves10 whole peppercorns1 stick cinnamon6 bay leaves, dried1 Tbsp cumin seedspinch asafetida (optional)1 tsp turmeric2 heaping tsp ground coriander2 heaping tsp chili powder1 Cup canned tomatoes, chunky pureevegetable stock, as needed.5 bunch cilantro1 lime, juiced2 tsp garam masalaKosher salt, as neededfresh ground black pepper, as neededcayenne, as needed2 Tbsp olive oil2 Tbsp butter, unsalted
1. soak dal and beans overnight in water.
2. rough chop 1 yellow onion, 3 garlic cloves, 1/2 the ginger.
3. place chopped vegetables in cheesecloth with dried chiles, cloves, peppercorns, cinnamon, and 3 bay leaves. Tie off and place in pressure cooker.
4. drain dal and beans. add to pressure cooker. add 6 cups water. cover and seal. bring to pressure over high heat. reduce to simmer. cook for about 45 minutes. release pressure, uncover, season with salt. let cool.
5. add 1 yellow onion, red onion, serrano chiles, and remaining garlic and ginger to food processor and puree.
6. heat cumin seeds, 2 Tbsp olive oil, and 1 Tbsp butter over medium-high heat in a large dutch oven until seeds brown.
7. add asafetida. then add onion puree. fry the puree until the liquid evaporates and the onions begin to brown slightly.
8. Add tomatoes, turmeric, coriander, and chili powder. Cook over medium heat for about 10 minutes, stirring frequently.
9. Puree 2 cups of the cooked beans with some of the cooking liquid.
10. add puree and whole dal/beans to dutch oven. do not add the remaining bean liquid. stir everything to combine well. add some stock if too thick. cover and cook over medium heat for about 10 minutes, stirring occasionally.
11. turn off heat and stir in chopped cilantro, lime juice, garam masala, and 1 Tbsp butter.
Serving Size: makes about 8 2/3-Cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user WARDAWG1.
2. rough chop 1 yellow onion, 3 garlic cloves, 1/2 the ginger.
3. place chopped vegetables in cheesecloth with dried chiles, cloves, peppercorns, cinnamon, and 3 bay leaves. Tie off and place in pressure cooker.
4. drain dal and beans. add to pressure cooker. add 6 cups water. cover and seal. bring to pressure over high heat. reduce to simmer. cook for about 45 minutes. release pressure, uncover, season with salt. let cool.
5. add 1 yellow onion, red onion, serrano chiles, and remaining garlic and ginger to food processor and puree.
6. heat cumin seeds, 2 Tbsp olive oil, and 1 Tbsp butter over medium-high heat in a large dutch oven until seeds brown.
7. add asafetida. then add onion puree. fry the puree until the liquid evaporates and the onions begin to brown slightly.
8. Add tomatoes, turmeric, coriander, and chili powder. Cook over medium heat for about 10 minutes, stirring frequently.
9. Puree 2 cups of the cooked beans with some of the cooking liquid.
10. add puree and whole dal/beans to dutch oven. do not add the remaining bean liquid. stir everything to combine well. add some stock if too thick. cover and cook over medium heat for about 10 minutes, stirring occasionally.
11. turn off heat and stir in chopped cilantro, lime juice, garam masala, and 1 Tbsp butter.
Serving Size: makes about 8 2/3-Cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user WARDAWG1.
Nutritional Info Amount Per Serving
- Calories: 235.9
- Total Fat: 7.5 g
- Cholesterol: 7.8 mg
- Sodium: 53.5 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 5.5 g
- Protein: 12.3 g