Low Sodium Dal Makhani

Indulge in the rich, velvety taste of **Low Sodium Dal Makhani**, a healthier twist on the beloved Indian classic. This recipe uses wholesome ingredients like whole black gram (urad dal) and kidney beans (rajma), slow-cooked to creamy perfection without sacrificing flavor. A fragrant blend of cumin, coriander, garam masala, and fresh tomato puree creates a robust base, while unsalted butter and a touch of heavy cream provide that signature indulgence—kept light on sodium for a heart-healthy option. Perfectly balanced with a spritz of lemon juice and garnished with fresh cilantro, this dish pairs beautifully with steamed rice or low-sodium flatbread. Enjoy the comforting richness of Dal Makhani with all the flavor and none of the guilt!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 4

Ingredients

• 1 cup whole black gram (urad dal)
• 0.25 cup kidney beans (rajma)
• 4 cups water
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 1 cup tomato puree
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 0.5 teaspoon turmeric powder
• 0.25 cup heavy cream
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lemon juice

Directions

Step 1

Rinse the black gram and kidney beans thoroughly under running water. Soak them together in enough water to cover for at least 8 hours or overnight.

Step 2

Drain the soaked lentils and beans, then add them to a pressure cooker along with 4 cups of water and a pinch of turmeric for color. Pressure cook for 25-30 minutes until they are soft and cooked through. If not using a pressure cooker, this may take 60-75 minutes on a stove-top simmer.

Step 3

In a large pan, melt unsalted butter over medium heat. Add cumin seeds and sauté until they begin to crackle.

Step 4

Add the finely chopped onion and cook until they turn golden brown, stirring frequently. Add ginger-garlic paste and sauté for another minute until fragrant.

Step 5

Pour in the tomato puree and cook until the mixture thickens and the oil starts to separate, about 8-10 minutes.

Step 6

Stir in the coriander powder, garam masala, red chili powder, and another pinch of turmeric powder. Cook for another 2 minutes to blend the spices well.

Step 7

Add the cooked lentils and beans to the pan along with any cooking liquid. Stir well and let the mixture simmer on low heat for about 60 minutes. Stir occasionally to prevent sticking.

Step 8

Gently mash some of the lentils and beans with a spatula to contribute to the creamy texture of the dal.

Step 9

Pour in the heavy cream and mix well, adjusting the consistency with more water if needed. Simmer for another 20 minutes.

Step 10

Stir in the lemon juice before serving.

Step 11

Garnish with fresh cilantro and serve hot with rice or low-sodium flatbread.

Nutrition Facts

Serving size	(1694.8g)

Amount per serving	% Daily Value*
Calories	1341.5

Total Fat 49.9g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 122mg	0%
Sodium 211.7mg	0%
Total Carbohydrate 171.8g	0%
Dietary Fiber 49.4g	0%
Total Sugars 18.6g
Protein 62.7g	0%

Vitamin D 0IU	0%
Calcium 471.6mg	0%
Iron 24.1mg	0%
Potassium 3655.6mg	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: 32.4%

Protein: 18.1%

Carbs: 49.5%