Low Fat Daal Makhani
Discover a guilt-free twist on a beloved Indian classic with our Low Fat Daal Makhani recipe—rich in flavor yet light on calories! This wholesome dish combines whole black lentils (urad dal) and red kidney beans (rajma) simmered to perfection in a velvety tomato-based curry, enhanced with the creamy texture of low-fat yogurt and milk. Fragrant spices like garam masala, ground cumin, and turmeric infuse the dish with traditional warmth, while fresh cilantro adds a vibrant finish. With just a tablespoon of olive oil and a thoughtful balance of ingredients, this recipe keeps indulgence in check while remaining authentically delicious. Perfectly paired with steamed rice or whole wheat naan, it’s a healthy yet satisfying choice for casual family dinners or special occasions.
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Recipe Information
Ingredients
- 1 cup Whole black lentils (urad dal)
- 0.25 cup Red kidney beans (rajma)
- 4 cups Water
- 1 tablespoon Ginger-garlic paste
- 1 cup Tomato puree
- 0.25 cup Low-fat yogurt
- 0.5 cup Low-fat milk
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro
Instructions
Rinse the whole black lentils and red kidney beans under cold water until the water runs clear. Soak them in 4 cups of water overnight or for at least 8 hours.
Drain the soaked lentils and beans. Transfer them to a pressure cooker with 4 cups of water and a pinch of salt. Cook for 20 minutes or until they are soft and cooked through. If using a stovetop, boil them until tender, about 45-50 minutes.
In a large, heavy-bottomed pan, heat olive oil over medium heat. Add ginger-garlic paste and sauté until golden brown and fragrant.
Add tomato puree, ground cumin, red chili powder, turmeric powder, and salt. Cook until the mixture thickens and the oil starts to separate, about 10 minutes.
Lower the heat to a simmer, and add the cooked lentils and beans along with the cooking water. Gently stir to combine with the tomato mixture.
Stir in the low-fat yogurt and mix well until fully incorporated.
Add the low-fat milk, and let the daal simmer for 15-20 minutes, stirring occasionally until it thickens to your desired consistency.
Sprinkle garam masala over the daal, stir well, and cook for an additional 5 minutes.
Garnish with fresh cilantro leaves right before serving.
Serve hot with steamed rice or whole wheat naan.
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 28.1 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 699 mg | 54% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3661 mg | 78% | |
*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.
