Low Sodium Dal Makhni

Indulge in the comforting flavors of **Low Sodium Dal Makhni**, a heart-healthy twist on the beloved Indian classic. This velvety lentil curry is made with a nourishing blend of whole black gram lentils and kidney beans, simmered to perfection in a luscious tomato-based sauce infused with aromatic spices like cumin, turmeric, and garam masala. By using a low-sodium vegetable broth and a salt substitute, this recipe retains the dish's rich, creamy essence while being mindful of sodium levels. A hint of kasuri methi (dried fenugreek leaves) adds an irresistible earthiness, perfectly complemented by a dollop of fresh cream for that signature luxurious texture. Slow-cooked for depth of flavor, this dal pairs beautifully with steamed rice or whole-grain naan, making it a wholesome, satisfying meal for any occasion.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 4

Ingredients

• 1 cup Black gram lentils (whole urad dal)
• 0.25 cup Kidney beans
• 4 cups Water
• 1 teaspoon Ginger, grated
• 1 teaspoon Garlic, minced
• 2 cups Tomatoes, pureed
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Kasuri methi (dried fenugreek leaves)
• 1 tablespoon Unsalted butter
• 1 cup Low sodium vegetable broth
• 2 tablespoons Fresh cream
• 2 tablespoons Cilantro, chopped
• 0.5 teaspoon Low sodium salt substitute

Directions

Step 1

Rinse the black gram lentils and kidney beans thoroughly under running water.

Step 2

Soak them together in enough water overnight or for at least 8 hours.

Step 3

Drain the soaked lentils and beans, and transfer them to a pressure cooker.

Step 4

Add 4 cups of water and cook until they are soft, for about 20 minutes on medium heat after the first whistle.

Step 5

In a large pan, heat unsalted butter on medium heat. Add cumin seeds and let them splutter.

Step 6

Add grated ginger and minced garlic, and sauté until fragrant, about 1 minute.

Step 7

Stir in the pureed tomatoes and cook for about 10-15 minutes until the oil separates from the sauce.

Step 8

Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for another 2 minutes.

Step 9

Add the cooked lentils and kidney beans along with the water they were cooked in. Stir to combine.

Step 10

Pour in the low sodium vegetable broth and bring the mixture to a gentle boil.

Step 11

Reduce heat and simmer the dal on low for 90-120 minutes, stirring occasionally and adding water if necessary to maintain consistency.

Step 12

Crush the kasuri methi between your palms and add it to the dal. Mix well.

Step 13

Stir in the fresh cream and low sodium salt substitute. Mix until well combined.

Step 14

Simmer for another 5-10 minutes until heated through.

Step 15

Garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(2003.4g)

Amount per serving	% Daily Value*
Calories	1140.6

Total Fat 23.8g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 0g
Cholesterol 50.2mg	0%
Sodium 587.4mg	0%
Total Carbohydrate 182.1g	0%
Dietary Fiber 47.1g	0%
Total Sugars 30.4g
Protein 65.5g	0%

Vitamin D 0IU	0%
Calcium 567.9mg	0%
Iron 27.3mg	0%
Potassium 5420.6mg	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: 17.8%

Protein: 21.7%

Carbs: 60.5%