High Protein Dal Makhni
Elevate your culinary game with this **High Protein Dal Makhni**, a nutritious twist on a classic Indian favorite! Packed with wholesome black lentils, creamy kidney beans, and enriched with a boost of unflavored plant-based protein powder, this dish delivers a hearty dose of plant-based protein while staying true to its rich, buttery roots. Simmered in fragrant spices like garam masala, cumin, and turmeric, and finished with a luxurious swirl of fresh cream or coconut cream, this dal offers a perfect balance of indulgence and nutrition. Ideal for vegetarians, vegans (with coconut cream), and fitness enthusiasts, this protein-rich dal pairs beautifully with naan, roti, or steamed rice. Whether you're meal prepping or looking to impress your dinner guests, this recipe is a nourishing and flavorful delight that doesn’t compromise on the authentic taste of traditional dal makhni.
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Recipe Information
Ingredients
- 1 cup Black lentils (whole urad dal)
- 0.5 cup Kidney beans
- 4 cups Water
- 0.25 cup Plant-based protein powder (unflavored)
- 1 medium Onion, finely chopped
- 2 large Tomatoes, pureed
- 4 units Garlic cloves, minced
- 1 inch Ginger, minced
- 2 tablespoons Butter
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 0.5 cup Fresh cream or coconut cream
- 2 tablespoons Cilantro, chopped
Instructions
Rinse 1 cup of black lentils and 0.5 cup of kidney beans under cold water. Soak them overnight or for at least 8 hours.
Drain and rinse the soaked lentils and beans. Add them to a pressure cooker with 4 cups of water and 1 teaspoon of salt.
Cook under pressure on medium heat for about 15-20 minutes, or until the lentils and beans are soft when pressed between fingers. Set aside.
In a large pan over medium heat, melt 2 tablespoons of butter. Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds.
Add 1 medium chopped onion to the pan and sauté until golden brown (about 5 minutes).
Stir in 4 minced garlic cloves and 1 inch of minced ginger. Sauté for another minute until fragrant.
Add pureed tomatoes from 2 large tomatoes and cook for 10 minutes on medium heat until the oil starts separating.
Mix in spices: 1 teaspoon of garam masala, 1 teaspoon of red chili powder, and 0.5 teaspoon of turmeric powder. Cook for 2 more minutes.
Add the cooked lentils and beans to the tomato mixture. Also, add 0.25 cup of plant-based protein powder and 0.5 cup of fresh or coconut cream. Stir well to combine.
Simmer the dal on low heat, covered, for about 30-40 minutes, stirring occasionally to prevent sticking.
Adjust the salt to taste. You can add a little water if the dal gets too thick.
Once done, garnish with chopped cilantro and serve hot with naan, roti, or rice.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 4642 mg | 202% | |
| Total Carbohydrate | 177.9 g | 65% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 20.2 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 713 mg | 55% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 3525 mg | 75% | |
*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.
