Punjabi Dal Makhani finds a place in almost all Indian restaurant menus. It is a staple in every punjabi household as well. The original recipe makes it rich and high in fat content because of the ghee and cream. These days because of the rise in health consciousness many people are weary of eating such high cholesterol and high fat content food. Yet they crave for it. And at times it gets difficlut to control and one ends up gorging on this sinful food. So for all the dal makhani lovers out there, we have tried a low calorie recipe. This low fat dal makhani will be able to satisfy your taste buds. Hope you enjoy. Bon appetite ….
低热量Dal Makhani |Low Fat Dal Makhani With Milk
Main Ingredients
- 乌拉特达尔（全黑扁豆）
- Rajma(Red Kidney Beans)
- 番茄（desi更好，有点浓郁的味道）
Ingredients
For Boiling
- 1/2 cup Whole Black Gram (Saboot Urad Dal)
- 1/8 cup Rajma (Red kidney Beans)
- 1 - 2个绿色辣椒狭窄
- Salt to taste
- 1/4茶匙姜黄
- 2 - 3 Moti Elaichi
- 2个丁香
- 1 Tej Patta
- 1 small piece cinnamon
为了做饭 ：
- 1/2 – 3/4 th cup low toned milk
- 1/4 tsp Hing (Asafoetida)
- 1 onion finely chopped
- 1 tsp ginger-garlic paste
- 1 tomato finely chopped
- 1/4 tsp red chilly powder (Lal MIrch)
- 1/2茶匙小茴香种子（Jeera）
- 1/4茶匙Garam Masala
- 1 tsp Coriander Powder
- 1茶匙kasoori methi（干胡格里克叶）
For Final Tadka :
- 1茶匙酥油 /黄油
- 1/2 tsp Kashmiri Red Chilly
For garnish
- Few chopped sprigs of green coriander
- 1 tsp Dahi
How to make healhty low fat dal makhani:
- 将Dal和Rajma浸泡在水中。浸泡后的水量将增加一倍，水的量应是Dal和Rajma的两倍。
- Drain the water. In a pressure cook add dal, rajma, moti elaichi, cloves, tej patta, cinnamon, salt, turmeric and slit green chillies along with 4 1/2 cups of water.
- 关闭炊具，并在高火上承受完全压力。第一次吹口哨后，将火焰降低到低点，让DAL慢煮25 - 30分钟。然后关闭热量，让炊具自然冷却。
- When you open the cooker the dal should be soft and thick in consistency. Whisk it with a ladle and ensure that it is overcooked. Otherwise you can put in some more water and let it cook more till the dal gets mashed completely.
- Remove all the spices like taj patta, cloves and others from the cooked dal.
- Now add the milk. This will change the color of the mixture. Let it simmer till the dal gets thick and creamy in texture. This would take approximately 20 mins. Keep stirring constantly.
- 在另一个锅中，加热油，加入小茴香种子和hing。当他们开始裂纹时，加入洋葱和姜汁糊。让他们煮至洋葱变成金黄色。然后加西红柿。让它煮至它们柔软而糊状。然后加入Garam Masala和Coriander粉末和红色寒冷的粉末。不断搅拌，以免masala被烧毁。
- After few seconds add the cooked dal-rajma mixture.
- Mix well and let it simmer for 5 – 10 minutes.
- 将Dal Makhani放在一个服务碗中。
- 拿一个小的tadka锅，加热酥油或黄油，加入红色的克什米尔人寒冷。旋转5秒钟，立即倒在准备好的dal上。
- Garnish with green coriander and ginger juliennes.
- To get that perfect look you can swirl beaten curd for the final look.
What To Serve with Low Calorie Dal Makani:
- 自制的tandoori roti
- 自制的rumali roti
- For spicy tongue, go for Lal Mirchi ka Lachha Parantha or Hari Mirch ka parantha
- 脆皮uther tawe ki roti
- If you are fine with maida, then can go for
- Plain Naan,
- Butter Naan,
- Garlic Butter Naan
- 对于蔬菜，您可以选择：
存储提示：
You can store this for about 5-6 days in refrigerator in a tight lid container.
Reheating Tips :
将Dal Makahani带到锅中进行加热。服用尽可能多的消费。首先，将一些水分开加热，然后将其加热后，然后将其加入锅中的dal，然后在中火上煮约10分钟。这将有助于平稳地将水与Dal混合。
Don’t forget to Garnish it with green dhaniya and green chilli (sliced from the middle). If fine with a toss of butter, then garnish it with butter too.