DinnerPunjabi
High-Protein Dal Makhani (Lighter Version)
Slow-simmered black urad dal and rajma finished with a small amount of butter and cream — restaurant flavour, lighter fat.
75 min₹160est.high-proteinmoderate-cost
Servings
Quantities scale automatically
4
Nutrition
per serving340Calorieskcal
17Proteing
42Carbsg
12Fatg
Fiber: 12 g
Ingredients
tapto buy on BlinkitWhole black urad dal
1 cup · soaked overnight
Rajma
0.25 cup · soaked overnight
Tomato puree
1 cup
Ginger garlic paste
1 tbsp
Butter
1 tbsp
Fresh cream
2 tbsp
Whole wheat roti
8
How to make it
- 1
Pressure cook soaked Whole black urad dal and rajma together with salt until very soft, about 8-10 whistles.
- 2
Sauté ginger garlic paste and tomato puree in butter till the oil separates, add the boiled dal and mash a little for texture.
- 3
Simmer on low heat for at least 30 minutes, adding water as needed. Finish with cream and a knob of butter. Serve with roti.