Low Calorie Dal Makhani Recipe

• 3/4 cup Whole Black Lentil (urad dal)
• 1/4 cup Kidney Beans (rajmah)
• Water
  
  For Masala
• 1 tbsp Cooking Oil
• 3 Onions (finely chopped)
• 3 Tomatoes (finely chopped)
• 2-inch piece Ginger (finely chopped)
• 10 Cloves Garlic (finely chopped)
• 2 Green Chilies (slit lengthwise)
• 1/2 tsp Turmeric Powder
• 1 1/2 tsp Red Chili Powder
• 1 1/2 tsp Salt
  
  For Garnish
• 1 tbsp Coriander Leaves (chopped)
• 1 tbsp Low-fat Cream

• Wash both kidney beans and whole black lentil and soak them overnight.
• In the morning, put them in the pressure cooker, along with water.
• After the cooker whistles 5 times, turn the knob to simmer and continue to cook for 25- 30 minutes.
• When cooked, allow them to cool.
  
  For Masala
• Take a pan/ heavy-bottomed kadai and heat oil in it. Add chopped onions and saute, till they get golden brown.
• Add ginger, garlic, tomatoes, red chili powder, salt, turmeric powder and green chilies and saute it till the masala thickens.
  
  For Dal Makhani
• Add the cooked dal and ½ cup water (to dilute) to the cooked masala mixture and cover it with a lid.
• Stir it occasionally and cook it for 25 - 30 minutes on low heat. The dal will gradually thicken.
• Garnish it with low-fat cream and chopped coriander leaves and serve hot with chapatti and rice.