Low Fat Dal Makhani

This is a healthier version of the traditionally rich Dal Makhani. Dal Makhani calls for both butter and heavy cream. In this recipe, I have skipped the heavy cream and only used a small quantity of butter, as there has to be some Makhan in Makhani! I have also used more Rajma than that is normally added.

IMG_3162 (3)


Black urad dal – 1/2 cup
Rajma – 1/3 cup
Olive oil – 2 tsp
Cumin seeds – 3/4 tsp
Green chilli, cut lengthwise – 1
Onion, finely chopped – 3/4 cup
Tomato, finely chopped – 1/2 cup
Ginger-garlic paste – 2 tsp
Turmeric – a pinch
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Salt – to taste
Butter – 1 tbsp


  • Soak the urad dal and rajma for at least 8 hours
  • Pressure cook the urad dal and rajma with 2 cups of water for 3-4 whistles
  • Meanwhile, heat oil in a pan, add cumin seeds
  • When the cumin seeds crackle, add the green chilli and onion and saute for 3-4 minutes
  • Add ginger-garlic paste, turmeric, chilli powder and dhania powder and saute for few more minutes
  • Add tomatoes, salt and 1/2 cup water and cook for 8-10 minutes. You can use the water from the cooked dal 
  • Add the cooked dal along with any water left to this and let it boil for 5 more minutes
  • You can use the back of a wooden spoon or potato masher to slightly mash the rajma and urad dal to get a thicker consistency
  • Finally, add the butter, mix well and remove from heat
  • Serve hot with chapathi or rice

Leave a Reply