High Protein Daal Makhani
Elevate your classic comfort food with this High Protein Daal Makhani—a creamy, indulgent Indian lentil dish packed with rich flavors and a nutritious twist. Combining whole black lentils (sabut urad dal) and hearty kidney beans, this recipe delivers plant-based protein in every bite while staying true to the traditional essence of Daal Makhani. Slow-cooked perfection is achieved with aromatic spices like cumin seeds, garam masala, and turmeric, complemented by a velvety base of tomato puree and fresh cream. Ideal for vegetarians or anyone seeking a wholesome yet satisfying meal, this dish pairs beautifully with soft naan or fragrant basmati rice. Prepared in under two hours, this protein-rich delicacy is perfect for cozy dinners, meal prep, or even entertaining guests. Treat yourself to the irresistible combination of nourishment and indulgence!
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Recipe Information
Ingredients
- 1 cup Whole black lentils (sabut urad dal)
- 0.5 cup Kidney beans
- 4 cups Water
- 1 inch piece, finely chopped Ginger
- 4 cloves, minced Garlic
- 2 chopped Green chillies
- 2 tablespoons Butter
- 1 tablespoon Vegetable oil
- 1 cup Tomato puree
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 0.5 cup Cream
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Rinse and soak the whole black lentils and kidney beans in water for at least 8 hours or overnight in separate bowls.
Drain the soaked lentils and beans, and transfer them to a pressure cooker with 4 cups of water and a pinch of salt. Cook for 15-20 minutes or until they are soft and cooked through.
In a large pan, heat the oil and butter over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add finely chopped ginger, minced garlic, and green chillies to the pan. Sauté for 1-2 minutes until fragrant.
Stir in the tomato puree, red chili powder, turmeric powder, and salt. Cook for about 10 minutes, or until the oil starts to separate from the tomato mixture.
Add the cooked lentils and kidney beans along with their cooking liquid into the tomato mixture. Stir well.
Reduce the heat to low, cover the pan, and let it simmer for about 45 minutes. Stir occasionally to prevent sticking.
Add cream and garam masala. Mix well and let the daal simmer for another 10 minutes until creamy and well incorporated.
Adjust the seasoning as needed and stir in lemon juice.
Garnish with freshly chopped cilantro before serving hot with naan or rice.
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 25.7 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 658 mg | 51% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3996 mg | 85% | |
*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.
