Dal Makhani without Butter or Cream

Creamy but doens’t have cream.. very little ghee and butter just added for a nice food pic.. so basically all an all a healthy package of protein and restaurant style taste.

Ingredients: Soak 3/4th cup Urad Dal 1/4th cup Rajma all night in hot water 2 tsp ghee 1 tsp cumin seeds (Jeera) 4-5 garlic cloves finely chopped 1 big of ginger finely chopped Alternative : garlic ginger paste 2 green chillies check Rajma if cooked properly or not 1 big onion finely chopped Salt 1.5 tsp garam masala 1.5 tsp dhaniya powder (corriander seeds powder) 1.5 tsp red chilli powder 1 cup tomato puree (made from 3 tomatoes) Water 2 tbs Milk powder Continuously stir dal as urad dal gets stuck on the bottom of pan fenugreek leaves Beaten curd 1/4 tsp of butter to ga ginger julians coriander leaves Method: Soak 3/4th cup Urad Dal and 1/4th cup Rajma all night in hot water Cook in cooker till you get one boil Remove the dark color water This will ensure dal makhani is reddish and not black Add water into urad dal and rajma Add some salt Cook in cooker for 5-7 whistles In a pan take 2 tsp ghee For serving of 4-5 people, 2 tsp ghee is healthy Add 1 tsp cumin seeds (Jeera) When you hear crackling sound of cumin seeds add 4-5 garlic cloves finely chopped add 1 big of ginger finely chopped Can use garlic ginger paste as well add 2 green chillies Meanwhile open the cooker and check if Rajma is cooked properly or not Once ginger garlic are golden brown, add 1 big onion finely chopped Add salt so that onion gets cooked Once onions get golden brown, add 1.5 tsp garam masala add 1.5 tsp dhaniya powder (corriander seeds powder) Add 1.5 tsp red chilli powder Add 1 cup tomato puree Mix well Tomato puree made by taking 3 tomatoes Indian food tastes better by cooking masalas nicely Add little water in the pan so that maslas and tomatoes don’t get burnt We will not be using cream and very little butter at the last Take a cup of milk powder mixed in water Add into masalas Milk powder ensures gravy gets thick and stays fine Now add boiled dal and rajma If you follow all the tips, dal makhani color will get the red color Boil nicely on medium flame for 10-12 min till it gets thick Continuously stir dal as urad dal gets stuck on the bottom of pan After 10-12 min boiling, add fenugreek leaves Add ginger Julians Let it cook for 5 min more You will see dal getting really creamy Take curd from outside which is not sour and little smooth after beating Turn off heat Pour beaten curd fon top (instead of cream) This way it is healthier Serve dal and garnish with beaten curd Just a 1/4 tsp of butter to garnish and some ginger Julians And finally coriander leaves on top