Low Fat Dal Makhani

Clean, wash and soak the whole urad and rajma overnight.

Drain and pressure cook the dal with 2 cups water and 1/2 tsp salt for 10 to 12 whistles or till the dals are overcooked.

Once the pressure cools down to open the cooker and mash the dal, keep aside.
Heat ghee in a pan and add the cumin seeds, cinnamon, cloves, cardamoms, and bay leaf and let them splutter.

Add the green chilies, onions and saute till the onions turn golden brown.
Add ginger-garlic paste and saute till the raw smell goes away.

Add tomato puree and sugar and cook for 5 mins or till oil separates.
Add chilli powder, turmeric, coriander powder, and salt and saute until it starts sticking to the bottom of the pan.

Add curd and cook till the oil separates for around 2 mins.
Add the dal and water if required and simmer for 10 to 15 minutes.