Dal makhani is one of most popular dal recipe in India. A creamy, spicy and buttery dal preparation made with whole Black gram or sabut mah ki dal. The regular restaurant style dal makhani is made using lots of butter and cream, so I usually skip this on the menu and order Dal fry instead.
For me homemade dal makhani works best as I can actually control what goes into it. A healthier version of Dal Makhani recipe which is almost as good in taste as the original punjabi Dhaba style Dal makhani.
It’s Thursday again and that means recipe with 24 Mantra organic. It’s 3 months that I have switched to organic lifestyle and joined Organic Mantra Initiative. It’s been so amazing to use such a wide range of organic products that help me to cook organic food for all our meals. Because it is actually a life style and not an occasional dish that you cook with organic products and with such an exhaustive 24 Mantra organic product range it is really easy to cook organic meals all the time. Click here to check out all the recipes as a part of the initiative.
For this week’s recipe I chose to share this delicious and guilt free dal makhani recipe which one you can enjoy frequently. It is also said to be most popular punjabi dal. However, I still don’t remember that this is the dal which was made frequently in my home or even at relatives.
What I do remember about dal makhani is dal which was served at roadside Dhaba’s while we were traveling on highways or sometimes when we used to go out when after marriage husband was posted in Barnala a very small town in heart of Punjab and this roadside dhaba was only place we we wanted to eat out 🙂
A creamy and buttery dal, which is traditionally slow cooked and tempered with tomato puree and ginger, is a flavorfulf and robust lentil dish and as the name Makhani ( which is name of butter in Hindi) suggests loads and loads of butter goes into it, which most of us love :-).
How I wish a Jeanie that that can nullify the calories and cholesterol that comes with loads of butter, but sadly till now I did not encounter any such so I tried to make this healthy version of dal makhani which does not contain ladle full of butter and cream and still it tastes as creamy and delicious as the original dhaba style dal makhani.
But as the life has it, most things which we love to eat come with a either lot of guilt, or insane amount of exercise to even out the indulgence. After trying it for many times and tweaking the recipe often I could finally got this recipe of Punjabi Dal makhani I make at home is much healthier than the one you get at dhaba’s or restaurants.
Try this healthy version of Dal Makhani which is not only guilt free but tastes great just like almost original, so go cook some and enjoy. And do not forget to come back to tell me how it came out, even if you did not like it… that will help me to further improvisation.