Light Dal Makhani with Roti

A creamy, smoky lentil dish, lighter yet full of authentic flavor.

⏱️ 80 min🍽️ Serves 1

🔥 450 kcal💪 20g protein🍚 55g carbs🥑 18g fat🌾 10g fibreper serving

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Ingredients

Soaking lentils properly is key for creamy texture and reduced cooking time.
Adjust chili powder to your spice preference; use Kashmiri chili powder for color without too much heat.
For extra richness without heavy cream, a small amount of cashew paste can be added with the tomatoes.
The charcoal smoking (dhungar) step is optional but adds authentic flavor.

1Wash and soak black lentils and kidney beans overnight, or for at least 6-8 hours. Drain and rinse.
2Pressure cook the soaked lentils and beans with 3 cups of water and a pinch of salt for 20-25 minutes, or until very tender. Mash slightly.
3In a separate pan, heat ghee or oil. Add chopped onion and sauté until golden brown.
4Add ginger-garlic paste and green chili, cook for 1 minute until fragrant. Stir in cumin, turmeric, and red chili powder, cooking for 30 seconds.
5Pour in tomato puree and cook until the oil separates from the mixture (about 5-7 minutes).
6Add the cooked lentils and beans to the tomato mixture. Stir well, adding water if needed to achieve desired consistency. Simmer for 15-20 minutes, allowing flavors to meld.
7Stir in light cream or Greek yogurt, garam masala, and salt to taste. Bring to a gentle simmer for another 2-3 minutes.
8For a smoky flavor, place a small charcoal piece in a metal bowl, heat it until red hot, then place in the dal. Drizzle a spoon of ghee over it and cover immediately for 5 minutes. Remove charcoal.
9Garnish with fresh coriander and serve hot with whole wheat rotis.