Healthier Dal Makhani

• Soak black urad dal, rajma, chana dal for overnight

Nutrition values are AI-estimated based on ingredients.

• 150g whole black urad dal
• 30g rajma
• 20g chana dal
• 1 green chili
• 1 bay leaf
• ½ tsp turmeric
• 1 tsp grated ginger
• Salt to taste
• Water for cooking
• 2 tsp ghee (for base)
• 1 tsp cumin seeds
• 1 tsp kashmiri chili powder (for base)
• 1 tsp ginger-garlic paste
• ¾ cup tomato puree
• ¼ - ½ tsp garam masala
• 50-70g paneer
• 3-4 tbsp warm water
• 2 tsp ghee (for tadka)
• 1.5 tsp kashmiri chili powder (for tadka)
• A pinch kasoori methi

1. 1Drain the soaked dals and add fresh water, 1 green chili, 1 bay leaf, 1 tsp grated ginger, ½ tsp turmeric powder, and salt to a pressure cooker.
2. 2Pressure cook the dals for 6-7 whistles until completely soft, then remove the bay leaf and green chili.
3. 3Heat 2 tsp ghee in a kadai.
4. 4Add 1 tsp cumin seeds to the hot ghee and temper until fragrant.
5. 5Stir in 1 tsp Kashmiri chili powder, then add 1 tsp ginger-garlic paste and sauté briefly.
6. 6Add ¾ cup tomato puree and cook, stirring occasionally, until the raw flavors disappear, and the base thickens and achieves a deep reddish-orange color.
7. 7Stir in ¼ - ½ tsp garam masala.
8. 8Pour the pressure-cooked dals into the tomato base, add hot water to adjust consistency, and mix thoroughly.
9. 9Season with additional salt if needed, then cover and simmer the dal on a low flame for 8-10 minutes.
10. 10Blend 50-70g paneer with 3-4 tbsp warm water in a small blender jar until silky smooth.
11. 11Pour the paneer puree into the simmering dal and gently stir until fully incorporated.
12. 12Simmer the dal with the paneer puree for 2-3 minutes.
13. 13For the tadka, heat 2 tsp ghee in a small tempering ladle or pan, then switch off the flame.
14. 14Add 1.5 tsp Kashmiri chili powder and a pinch of kasoori methi powder to the hot ghee.
15. 15Pour the hot tadka over the dal and mix it in.

These instructions are our analysis of the original video. Watch on YouTube →