Low Fat Dal Makhni
Indulge in the rich, creamy flavors of traditional Dal Makhni with a healthy twist in this Low Fat Dal Makhni recipe. Made with protein-packed whole black lentils (urad dal) and red kidney beans (rajma), this dish is slow-simmered to perfection and infused with aromatic spices like garam masala, cumin, and turmeric. Instead of heavy cream, it boasts a velvety texture with low-fat milk, making it a guilt-free yet satisfying treat. The use of olive oil keeps the dish light, while a splash of lemon juice adds a tangy brightness to complement its robust, earthy flavors. Whether paired with steamed rice or whole wheat naan, this reduced-fat version of a beloved classic is the perfect comfort food, balancing taste and nutrition seamlessly. Ideal for those seeking wholesome, hearty meals without compromising on flavor.
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Recipe Information
Ingredients
- 0.75 cup Whole black lentils (urad dal)
- 0.25 cup Red kidney beans (rajma)
- 4 cups Water
- 1 medium, finely chopped Onion
- 1 cup Tomato puree
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 finely chopped Green chili
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Salt
- 0.5 cup Low-fat milk
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh coriander leaves
- 1 tablespoon Olive oil
Instructions
Rinse the black lentils and red kidney beans thoroughly under cold water. Soak them together in 4 cups of water for at least 8 hours or overnight.
Drain the water and transfer the soaked lentils and beans to a pressure cooker. Add 4 cups of fresh water and a pinch of salt.
Pressure cook the lentils and beans over medium-high heat for about 6-8 whistles or until they are completely tender. Allow the pressure to release naturally.
In a non-stick pan, heat olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
Add the finely chopped onions and sauté until golden brown.
Stir in the ginger paste, garlic paste, and green chili. Cook for an additional 1-2 minutes until the raw smell of ginger and garlic disappears.
Add the tomato puree, red chili powder, turmeric powder, and salt. Cook the mixture on medium heat until the oil starts to separate, about 10 minutes.
Once the tomato-onion mixture is cooked, add it to the pressure-cooked lentils and beans. Mix well and simmer on low heat for about 20 minutes, stirring occasionally.
Stir in the low-fat milk and garam masala. Continue to simmer for another 10 minutes, allowing the flavors to meld and thicken slightly.
Check for seasoning and adjust salt if necessary. Stir in the lemon juice for a slight tang.
Garnish with freshly chopped coriander leaves before serving. Serve hot with steamed rice or whole wheat naan.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2889 mg | 126% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 30.3 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 545 mg | 42% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3334 mg | 71% | |
*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.
