Low Fat Dal Makhni

Experience the rich, creamy flavors of traditional Dal Makhni with a healthier twist in this Low Fat Dal Makhni recipe. Perfectly simmered whole black lentils (urad dal) and red kidney beans (rajma) are infused with aromatic spices like cumin, garam masala, and turmeric, then blended with a velvety tomato-onion base. This guilt-free version swaps heavy cream for low-fat milk, delivering the same indulgent texture and comforting taste with fewer calories. Ready in just over an hour, this low-fat take on a classic Indian favorite is ideal for pairing with steamed rice or whole wheat naan. Enjoy a wholesome, flavor-packed dish that's both satisfying and heart-healthy!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 0.75 cup Whole black lentils (urad dal)
• 0.25 cup Red kidney beans (rajma)
• 4 cups Water
• 1 medium, finely chopped Onion
• 1 cup Tomato puree
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 1 finely chopped Green chili
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Cumin seeds
• 1 teaspoon Salt
• 0.5 cup Low-fat milk
• 1 tablespoon Lemon juice
• 2 tablespoons, chopped Fresh coriander leaves
• 1 tablespoon Olive oil

Directions

Step 1

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

Step 2

Drain the water and transfer the soaked lentils and beans to a pressure cooker. Add 4 cups of fresh water and a pinch of salt.

Step 3

Pressure cook the lentils and beans over medium-high heat for about 6-8 whistles or until they are completely tender. Allow the pressure to release naturally.

Step 4

In a non-stick pan, heat olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.

Step 5

Add the finely chopped onions and sauté until golden brown.

Step 6

Stir in the ginger paste, garlic paste, and green chili. Cook for an additional 1-2 minutes until the raw smell of ginger and garlic disappears.

Step 7

Add the tomato puree, red chili powder, turmeric powder, and salt. Cook the mixture on medium heat until the oil starts to separate, about 10 minutes.

Step 8

Once the tomato-onion mixture is cooked, add it to the pressure-cooked lentils and beans. Mix well and simmer on low heat for about 20 minutes, stirring occasionally.

Step 9

Stir in the low-fat milk and garam masala. Continue to simmer for another 10 minutes, allowing the flavors to meld and thicken slightly.

Step 10

Check for seasoning and adjust salt if necessary. Stir in the lemon juice for a slight tang.

Step 11

Garnish with freshly chopped coriander leaves before serving. Serve hot with steamed rice or whole wheat naan.

Nutrition Facts

Serving size	(1750.4g)

Amount per serving	% Daily Value*
Calories	984.7

Total Fat 21.2g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 9.6mg	0%
Sodium 2888.7mg	0%
Total Carbohydrate 155.3g	0%
Dietary Fiber 40.3g	0%
Total Sugars 30.3g
Protein 55.4g	0%

Vitamin D 50.4IU	0%
Calcium 545.3mg	0%
Iron 19.2mg	0%
Potassium 3333.7mg	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: 18.5%

Protein: 21.4%

Carbs: 60.1%