Dal Makhni

 This is the most popular “lentil with tomato” dish that you can get from wayside eateries to gourmet deluxe restaurants throughout India. Traditionally, this dal is slow cooked overnight and so is considered very tedious for cooking at home. We, therefore, dare to present a JIFFY version.

Ingredients

Whole Urad Dal-1/2 cup (soaked overnight)

Water-5 cups

Garlic-2 pieces

Ginger-1 inch

Fresh tomatoes-3

Tomato puree- 200 grams

Fresh low fat cream-200 grams

Butter salted-25 grams

Salt-to taste ( or 1 level teaspoon roughly)

Sugar-1/2 tea spoon

Method:

 Wash the dal and put it in the cooker. Add Garlic and ginger crushed together with the fresh tomatoes and the tomato puree.  Add the salt, sugar and water. Light the flame and close the lid of the cooker. Once it comes to full pressure, turn down the flame to SIM and let it cook for 30 minutes.

Switch off the heat source and once the cooker cools down, add the butter and low fat cream to the dal. Bring it to boil once without the lid.

Your low calorie dal makhni is ready in a jiffy. 

© Copyright Prasenjeet Kumar

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