Dal makhani prepared without a drop of makhan or any other fat & garnished with whipped curd instead of cream.
Ingredients
- 1 cup urad saboot (whole black beans)
- 1 tbsp channe ki dal (split gram dal)
- 3 big tomatoes – pureed in a blander
- 1 small onion – finely chopped
- 2 flakes garlic – finely chopped
- 2 green chillies – slit lengthways into thin long pieces
- 1 cup skimmed milk
- 1 tsp tandoori masala
- ½ tsp red chilli powder
- 11/4 tsp salt or to taste
- a pinch of amchoor (dried mango powder)
- 1 tsp tomato ketchup
- 1 tbsp thick curd – whipped well for garnishing
- a few fresh coriander leaves
Instructions
- Soak urad saboot (black beans) for 2-3 hours. Discard the water.
- Pressure cook dal with 6 cups of fresh water, channa dal, onion & garlic to give one whistle. Keep on low flame for ½ hour.
- Blend tomatoes to a puree in a mixi.
- When the dal is cooked after ½ hour & the pressure drops, add the fresh tomato puree. Cook, mashing occasionally for 15-20 minutes on low flames.
- Add milk & cook for 5-7 minutes more.
- Add red chilli powder, tandoori masala & tomato ketchup. Add salt to taste. Add a pinch of amchoor. Keep on low flame for 5-7 minutes. Remove from fire.
- Add serving time, heat dal & mix in the salt green chillies. Transfer to a serving dish.
- To garnish, heat 1 tbsp thick curd till smooth. Pour the whipped curd in circles with a teaspoon on the hot dal in the serving dish. Arrange a small punch of uncut coriander leaves in the center.