Dal makhni - not buttery at all but tasty

I always associate dal makhni with lots of cream and butter. That's what most recipes suggested and the version in restaurants presented. Creamy dal makhni with lots of ghee, butter and cream taste heavenly with Naan and rice. Yum.

I used to make dhal makhni just the same way, lots of cream, butter and ghee. The more butter and cream you add the better it is. I would happily pour a packet of cream and butter.

Now a days hubby dear is avoiding eating extra calories so I thought to make it in only 2 spoon oil. OMG!!! I was shocked. I never thought something that tasty could be made from less oil.


Ingredients :

2 cups Whole urad dhal/maa ki dhal. Its black in color.
1/2 cup Rajma
1/2 cup channa dal
1 inch Ginger, chopped very finely. I usually grate it
1 tsp cumin seed
2 tsp oil
1cup milk.
3 tsp curd
2 tsp roasted cumin powder
2 tsp garam masala (home made).
1 teaspoon salt


For Tadka

1 medium size tomato finely chopped
1 green chili finely chopped pieces
1 inch ginger, cut into fine long strips
1 teaspoon chole powder

Method
Soak dal and rajma together over night. In a pressure cooker, add dal-rajma and fill with enough water and add 1 tea spoon salt. For 2 and a half cup you need 4 cups water. This dal is cooked for a long time so remember if you use less water it will get burnt. Now you need to pressure cook it on medium heat for at least 20 mins. Once the pressure comes down check if the lentils are cooked properly, if not, again pressure cook for more time (as per how hard the beans are). You can add some more water if you think the water is less. The aim is to have nicely cooked dal and rajma. Nice and creamy texture. Once the dal is cooked, check if water is required and boil on medium flame with open lid (you will not cover it now). With the serving spoon just pressure the dal and stir. You need not make a paste out of it, but just press it slightly.

Now prepare the tadka. In a separate pan, add oil, when it becomes hot, add cumin when they splutter add ginger and chillies, add chole masala,saute for a minute and then add tomato. Cook till tomato turns all mushy like a puree. Now, in the pressure cooker it self, add the tadka and let it boil. If you think the water is less add the water. More you boil this Dal more thicker it gets, so you need to add water. Add roasted cumin powder and garam masala. Boil for 5 minutes. Stir occasional and slightly keep pressing the Dal. In a cup, add milk and curd together and mix well. There should not be any lumps. Now slowly add into Dal. Put little amount and then stir well, then put little more and stir well. Don't put the whole milk at one go, it will curdle. Add little amount stir, then again repeat the procedure. Add salt to taste.Let the Dal simmer for 10 - 15 minutes more so the taste seeps in. More you cook thicker and creamy in texture it gets. The Dal is actually cook, we are simmering it to enhance the taste. You need to stir it in between by slightly pressing it. End result will be a creamy mixture that it melts in mouth. Enjoy it with rice or chapati or naan.