Low Fat Daal Makhani

Indulge in the rich, comforting flavors of *Low Fat Daal Makhani*—a healthier twist on a beloved North Indian classic. This recipe combines creamy whole black lentils (urad dal) and red kidney beans (rajma) in a luscious tomato-based gravy, enhanced with aromatic spices like garam masala and ground cumin. By substituting heavy cream with low-fat milk and yogurt, this version keeps the dish light without compromising on its signature velvety texture. Perfectly simmered to bring out deep, earthy flavors, this low-fat daal makhani pairs perfectly with steamed basmati rice or warm whole wheat naan. Ideal for weeknight dinners or festive occasions, it’s a guilt-free way to enjoy a wholesome, protein-packed vegetarian delight.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup Whole black lentils (urad dal)
• 0.25 cup Red kidney beans (rajma)
• 4 cups Water
• 1 tablespoon Ginger-garlic paste
• 1 cup Tomato puree
• 0.25 cup Low-fat yogurt
• 0.5 cup Low-fat milk
• 1 teaspoon Ground cumin
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 tablespoon Olive oil
• 2 tablespoons Fresh cilantro

Directions

Step 1

Rinse the whole black lentils and red kidney beans under cold water until the water runs clear. Soak them in 4 cups of water overnight or for at least 8 hours.

Step 2

Drain the soaked lentils and beans. Transfer them to a pressure cooker with 4 cups of water and a pinch of salt. Cook for 20 minutes or until they are soft and cooked through. If using a stovetop, boil them until tender, about 45-50 minutes.

Step 3

In a large, heavy-bottomed pan, heat olive oil over medium heat. Add ginger-garlic paste and sauté until golden brown and fragrant.

Step 4

Add tomato puree, ground cumin, red chili powder, turmeric powder, and salt. Cook until the mixture thickens and the oil starts to separate, about 10 minutes.

Step 5

Lower the heat to a simmer, and add the cooked lentils and beans along with the cooking water. Gently stir to combine with the tomato mixture.

Step 6

Stir in the low-fat yogurt and mix well until fully incorporated.

Step 7

Add the low-fat milk, and let the daal simmer for 15-20 minutes, stirring occasionally until it thickens to your desired consistency.

Step 8

Sprinkle garam masala over the daal, stir well, and cook for an additional 5 minutes.

Step 9

Garnish with fresh cilantro leaves right before serving.

Step 10

Serve hot with steamed rice or whole wheat naan.

Nutrition Facts

Serving size	(1692.0g)

Amount per serving	% Daily Value*
Calories	1119.1

Total Fat 22.8g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 13.6mg	0%
Sodium 2652.4mg	0%
Total Carbohydrate 171.1g	0%
Dietary Fiber 47.0g	0%
Total Sugars 28.1g
Protein 68.8g	0%

Vitamin D 84.7IU	0%
Calcium 698.6mg	0%
Iron 23.3mg	0%
Potassium 3660.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.6%

Protein: 23.6%

Carbs: 58.8%