High Protein Dal Makhani
Elevate your traditional dal experience with this **High Protein Dal Makhani**, a nourishing twist on the beloved Indian classic. Packed with a trio of nutrient-rich lentils—black gram (urad dal), kidney beans (rajma), and moong dal—this recipe delivers a creamy, indulgent texture while maximizing protein content. Slow-cooked to perfection with aromatic spices such as cumin, garam masala, and a hint of red chili powder, it’s finished with a velvety swirl of cream (or cashew cream for a vegan option). Perfect for a cozy dinner, this dish pairs beautifully with fluffy naan or fragrant basmati rice. Whether you’re looking for a hearty vegetarian main dish or a high-protein comfort food, this dal makhani is sure to become a new favorite on your menu.
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Recipe Information
Ingredients
- 1 cup black gram (whole urad dal)
- 0.5 cup kidney beans (rajma)
- 0.25 cup moong dal (green gram)
- 4 cups water
- 1.5 teaspoons salt
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 cup tomato puree
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 0.5 cup heavy cream or cashew cream
- 2 tablespoons coriander (cilantro), chopped
- 2 tablespoons cream for garnishing (optional)
Instructions
Rinse the black gram, kidney beans, and moong dal thoroughly under cold water until the water runs clear.
Soak them together in 4 cups of water for at least 8 hours or overnight. Drain and rinse before cooking.
In a pressure cooker, add the soaked dals and 4 cups of fresh water. Pressure cook on high heat for 4-5 whistles or until the dals are tender and fully cooked.
In a large pan, heat the ghee or oil over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onions, sauté until they turn golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw smell dissipates.
Pour in the tomato puree, then add the turmeric powder, red chili powder, and salt. Cook until the oil starts to separate from the mixture, about 5-6 minutes.
Add the cooked dals into the pan, mix well and gently mash some of the lentils with the back of the ladle to thicken the dal.
Stir in the garam masala and let the mixture simmer on low heat, stirring occasionally, for 15-20 minutes to allow the flavors to meld.
Gradually stir in the heavy cream or cashew cream, and let it cook for another 5-10 minutes, stirring occasionally.
Check the seasoning and adjust the salt, if needed.
Garnish with chopped coriander and a drizzle of cream if desired before serving.
Serve hot with naan, roti, or basmati rice.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 3789 mg | 165% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 61.0 g | 218% | |
| Total Sugars | 27.4 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 647 mg | 50% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 4594 mg | 98% | |
*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.
