Low Sodium Daal Makhani

Indulge in the rich, creamy goodness of Low Sodium Daal Makhani, a healthier spin on a North Indian classic that's perfect for heart-conscious food lovers. This vibrant dish features whole black lentils and protein-packed red kidney beans simmered to perfection in an aromatic blend of cumin, ginger, and garlic, then enriched with unsalted butter, heavy cream, and a touch of garam masala for that signature depth of flavor. With a base of low sodium vegetable broth and crushed fenugreek leaves for a final burst of earthy aroma, this recipe delivers all the decadence of traditional Daal Makhani without the excess sodium. Serve it with fluffy brown rice or warm whole wheat roti to complete a balanced, flavorful meal that's as nourishing as it is indulgent. Perfect for a cozy dinner or meal prep, this low sodium version retains all the charm of a comforting Indian classic.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 4

Ingredients

• 1 cup Whole Black Lentils (Urad Dal)
• 0.25 cup Red Kidney Beans
• 4 cups Water
• 1 inch piece, grated Ginger
• 4 cloves, minced Garlic
• 2 medium, pureed Tomatoes
• 2 tablespoons Unsalted Butter
• 1 cup Low Sodium Vegetable Broth
• 0.25 cup Heavy Cream
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Cumin Seeds
• 1 tablespoon Fenugreek Leaves (Kasuri Methi)
• 2 tablespoons, chopped Cilantro Leaves
• 1 small, slit Green Chili

Directions

Step 1

Rinse the whole black lentils and red kidney beans thoroughly under cold water.

Step 2

Soak the lentils and kidney beans together in enough water to cover them completely for at least 8 hours or overnight.

Step 3

Drain and rinse the soaked lentils and kidney beans, then transfer them to a pressure cooker. Add 4 cups of water, 1 teaspoon cumin seeds, and the grated ginger. Close the lid and cook on medium heat for 6-7 whistles or until they are completely cooked and soft.

Step 4

In a large pan, heat 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté until golden and fragrant.

Step 5

Stir in the pureed tomatoes, red chili powder, turmeric powder, and chopped green chili. Cook until the tomato puree thickens and starts releasing oil from the sides.

Step 6

Add the cooked lentils and kidney beans along with the cooking liquid. Mix well and let it simmer on low heat for about 20-30 minutes, stirring occasionally.

Step 7

Pour in the low sodium vegetable broth and continue simmering for another 20 minutes until the gravy thickens and coats the lentils.

Step 8

Stir in the heavy cream and garam masala. Adjust the consistency with more water or broth if needed and simmer for an additional 10 minutes.

Step 9

Crush the fenugreek leaves in your hands and sprinkle over the Daal Makhani. Gently mix it into the dish.

Step 10

Garnish with freshly chopped cilantro leaves and serve hot with brown rice or whole wheat roti for a complementary healthy meal.

Nutrition Facts

Serving size	(1873.6g)

Amount per serving	% Daily Value*
Calories	1269.5

Total Fat 50.0g	0%
Saturated Fat 26.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 122mg	0%
Sodium 497.8mg	0%
Total Carbohydrate 154.3g	0%
Dietary Fiber 46.3g	0%
Total Sugars 13.9g
Protein 59.8g	0%

Vitamin D 0IU	0%
Calcium 515.3mg	0%
Iron 22.8mg	0%
Potassium 3387.9mg	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: 34.4%

Protein: 18.3%

Carbs: 47.2%