Butter-Less Daal Makhni

Butter-Less Daal Makhni

Traditional and Healthy!


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


? 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 saut 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!