Healthy Dal Makhani

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Healthy Dal Makhani calories by ingredient
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Introduction

Rather than using milk or cream to thicken the sauce in this dish, I puree 2 cups of the cooked dal and beans in some of the cooking liquid. Rather than using milk or cream to thicken the sauce in this dish, I puree 2 cups of the cooked dal and beans in some of the cooking liquid.
Number of Servings: 8

Ingredients

    1.5 Cups urad dal, whole, uncooked
    .5 Cups red kidney beans, uncooked
    2 small/medium yellow onion
    1 small/medium red onion
    7 garlic cloves
    3 serrano chiles
    2 inch thick piece of ginger
    3 dried red chiles
    4 whole cloves
    10 whole peppercorns
    1 stick cinnamon
    6 bay leaves, dried
    1 Tbsp cumin seeds
    pinch asafetida (optional)
    1 tsp turmeric
    2 heaping tsp ground coriander
    2 heaping tsp chili powder
    1 Cup canned tomatoes, chunky puree
    vegetable stock, as needed
    .5 bunch cilantro
    1 lime, juiced
    2 tsp garam masala
    Kosher salt, as needed
    fresh ground black pepper, as needed
    cayenne, as needed
    2 Tbsp olive oil
    2 Tbsp butter, unsalted


Directions

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.

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