Here's another restaurant favourite made healthier .
Dal makhani:
Soak 1/2 cup whole urad dhal(black urad with skin on) & 2 tbsp rajma overnight.
drain & add 2 cups of water. pressure cook for 4 whistles or more. The dhals should be overcooked.
Now mash the dhal till the dhal is almost mashed(75% mashed up).
Add 1 cup of low fat milk to the dhal- mix-& simmer for 10 mins stirring occasionally.
heat 2 tsp oil. Add 1/2 tsp jeera. let it brown. Add 1 m.onion chopped fine,1 tsp gin-gar paste.
Cook till the onion turns golden brown.
Add chilly pwd, turmeric & 2 tsp coriander powder.mix once.
Add puree made from 2 big tomatoes,salt. Cook for 5 mins until it truns flavourful & almost dry.
Add the above mixture to the dhal, 1/4 cup water if the dhal is too thick.
Simmmer for 10-15 mins until the dhal becomes creamy.
This dhal should be of real thick consistency but not dry.
Garnish with cori leaves.
Note:
U can add 1/2 tsp garam masala along with the garnish.
Asafoetida & fenugreek seeds can be added along with the cumin while seasoning the dhal. In that case, onions can be left out.
