A creamy and healthy Daal Makhani made with Philadelphia Light for reduced fat and rich texture. This comforting dish combines urad dal with spices and tomatoes, perfect for a hearty meal.
1: Wash and rinse urad dal in a large bowl. Soak in 3 cups water overnight.
2: In a large pot over medium-high heat, warm about 2 tbsp of butter.
3: Add the onion, garlic, ginger and chilli, and cook until softened, stirring occasionally.
4: Stir in the garam masala, cumin, coriander and salt. Cook for 1 minute.
5: Add the tomatoes and cook for 1 more minute, while stirring.
6: Add the lentils and water. Raise the heat to medium-high and bring the mixture to a simmer.
7: Reduce the heat to medium-low and simmer until the lentils are soft, stirring occasionally, about 35 minutes.
8: If the daal is too thick, add in more water slowly.
9: With a potato masher, mash some of the daal.
10: Stir in the Philadelphia Light and serve.
