Butter-Less Daal Makhni

INGREDIENTS

1/2 cup whole black
lentils (urad)

2 tbsps kidney beans (rajma)

1 cup low fat milk

1/2 tsp cumin seeds

1/2 cup finely chopped onions

1 tsp fresh ginger-garlic  paste

1 tsp chilli powder

1/4 tsp turmeric Powder 

2 tsp coriander  powder

1 cup fresh tomato puree

1 tsp canola oil

salt to taste

 
METHOD

● Wash and soak the lentils and kidney beans overnight. Drain the water in the morning and combine it with 2 cups of fresh water and salt.

● Heat oil in a pressure cooker and add the cumin seeds. When the seeds crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.

● Add the chilli powder, turmeric powder, coriander powder and tomato puree to the mixture.

● Pour the daal with the water into the pressure cooker and cook till the daals are well done and almost over cooked.

● Add a cup of milk and 1 cup of water, and simmer for another 10 to 15 minutes while stirring occasionally. Whisk well till the daal is almost mashed. The daal will become thick and creamy.

● Serve  the daal hot and garnish with coriander and yogurt. Delicious!