Low Sodium Daal Makhani
Indulge in the rich and creamy flavors of **Low Sodium Daal Makhani**, a healthier twist on the classic Indian comfort food. This recipe features tender whole black lentils and red kidney beans slow-simmered in aromatic spices, tomato puree, and a splash of heavy cream for an irresistibly velvety texture. With the use of low sodium vegetable broth and unsalted butter, this dish is ideal for those watching their salt intake without sacrificing depth of flavor. Fragrant fenugreek leaves and garam masala add authentic warmth, while a garnish of fresh cilantro brightens each bite. Ready in just over two hours, this homestyle dish pairs perfectly with brown rice or whole wheat roti, offering a wholesome and satisfying meal for the entire family.
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Recipe Information
Ingredients
- 1 cup Whole Black Lentils (Urad Dal)
- 0.25 cup Red Kidney Beans
- 4 cups Water
- 1 inch piece, grated Ginger
- 4 cloves, minced Garlic
- 2 medium, pureed Tomatoes
- 2 tablespoons Unsalted Butter
- 1 cup Low Sodium Vegetable Broth
- 0.25 cup Heavy Cream
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Cumin Seeds
- 1 tablespoon Fenugreek Leaves (Kasuri Methi)
- 2 tablespoons, chopped Cilantro Leaves
- 1 small, slit Green Chili
Instructions
Rinse the whole black lentils and red kidney beans thoroughly under cold water.
Soak the lentils and kidney beans together in enough water to cover them completely for at least 8 hours or overnight.
Drain and rinse the soaked lentils and kidney beans, then transfer them to a pressure cooker. Add 4 cups of water, 1 teaspoon cumin seeds, and the grated ginger. Close the lid and cook on medium heat for 6-7 whistles or until they are completely cooked and soft.
In a large pan, heat 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté until golden and fragrant.
Stir in the pureed tomatoes, red chili powder, turmeric powder, and chopped green chili. Cook until the tomato puree thickens and starts releasing oil from the sides.
Add the cooked lentils and kidney beans along with the cooking liquid. Mix well and let it simmer on low heat for about 20-30 minutes, stirring occasionally.
Pour in the low sodium vegetable broth and continue simmering for another 20 minutes until the gravy thickens and coats the lentils.
Stir in the heavy cream and garam masala. Adjust the consistency with more water or broth if needed and simmer for an additional 10 minutes.
Crush the fenugreek leaves in your hands and sprinkle over the Daal Makhani. Gently mix it into the dish.
Garnish with freshly chopped cilantro leaves and serve hot with brown rice or whole wheat roti for a complementary healthy meal.
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 13.9 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3388 mg | 72% | |
*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.
