Dal Makhani Recipe | Low Cal Dal Makhani | Dal Makhani Without Butter and Cream

Dal makhani is a black gram preparation which has a wonderful creamy consistency and buttery flavor. However, the fat that goes into dal makhani is more than we usually use in the dishes specially dals.

Low Cal Dal Makhani has similar texture and taste with low calories because of use of less quantity of butter and cream. The best part about Low Cal Dal Makhani is that it doesn’t pack your tummy quickly… as in it is light and easy on the tummy… you can enjoy larger portions.

How to make Low Cal Dal Makhani Recipe

1.Pressure cook black grams and red beans : Add grams and beans to a pressure cooker along with 2 bay leaves, 2 black cardamoms, 4 cloves, 2 cinnamon sticks, 4 cups of water and salt to taste. Pressure cook dal on high flame till one whistle thereafter on low flame for 20 minutes.


2. Discard whole spice and mash a portion of dal : Once the pressure of the cooker releases, (this is the wow moment of the recipe, the aroma of cooked dal and whole spices will make you believe that all is good) discard the whole spices. Take ½ cup cooked dal and mash it. Add the mashed dal to remaining dal. Whisk the dal well.


3. Add milk to dal : Add ¼ tsp cornflour to 1 cup milk. Mix it well. Add the milk to dal once it has cooled down. Make sure milk is at room temperature otherwise it might curdle. Adding corn flour to milk ensures that the milk doesn’t curdle.


4. Cook onions, ginger, and garlic for the tempering : Heat 2 tbsp oil. Add 1 cup chopped onions and cook till they turn brown. Add 1 tbsp chopped ginger and chopped garlic, each. Cook till the raw smell goes.


5. Add tomatoes and spices to the tempering : Add 1 cup grated tomatoes. Cook till the oil separates. Add 1 tsp red chili powder, ¼ tsp turmeric powder, and 1 tsp coriander powder. Cook for a minute.


6. Add the tempering to cooked dal : Add the prepared tempering to cooked dal. Slow cook it for 45-60 minutes. Keep stirring the dal at regular intervals and add water as and when required


7. Bon appétit : Garnish with a handful of chopped coriander and ginger julienne, check the seasoning and consistency and serve with rice, parantha or naan. Yes, you deserve a lachchha parantha with the low cal dal makhani .


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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