Low Sodium Dal Makhani
Indulge in the comforting flavors of **Low Sodium Dal Makhani**, a heart-healthy twist on the classic Indian dish. This creamy, protein-packed recipe features whole black gram (urad dal) and kidney beans (rajma) slow-simmered to perfection, infused with rich tomato puree, aromatic spices like garam masala and coriander, and finished with a touch of heavy cream. By swapping out traditional salted butter and reducing added sodium, this version retains all the bold, authentic flavors without compromising on wellness. Perfect for a nourishing family meal, it pairs beautifully with steamed rice or low-sodium flatbread, making it a guilt-free indulgence that’s both satisfying and easy on the heart. Whether you're managing your sodium intake or simply exploring healthier eating, this crowd-pleaser delivers warmth, comfort, and authenticity in every bite!
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Recipe Information
Ingredients
- 1 cup whole black gram (urad dal)
- 0.25 cup kidney beans (rajma)
- 4 cups water
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 1 cup tomato puree
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
- 0.25 cup heavy cream
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
Instructions
Rinse the black gram and kidney beans thoroughly under running water. Soak them together in enough water to cover for at least 8 hours or overnight.
Drain the soaked lentils and beans, then add them to a pressure cooker along with 4 cups of water and a pinch of turmeric for color. Pressure cook for 25-30 minutes until they are soft and cooked through. If not using a pressure cooker, this may take 60-75 minutes on a stove-top simmer.
In a large pan, melt unsalted butter over medium heat. Add cumin seeds and sauté until they begin to crackle.
Add the finely chopped onion and cook until they turn golden brown, stirring frequently. Add ginger-garlic paste and sauté for another minute until fragrant.
Pour in the tomato puree and cook until the mixture thickens and the oil starts to separate, about 8-10 minutes.
Stir in the coriander powder, garam masala, red chili powder, and another pinch of turmeric powder. Cook for another 2 minutes to blend the spices well.
Add the cooked lentils and beans to the pan along with any cooking liquid. Stir well and let the mixture simmer on low heat for about 60 minutes. Stir occasionally to prevent sticking.
Gently mash some of the lentils and beans with a spatula to contribute to the creamy texture of the dal.
Pour in the heavy cream and mix well, adjusting the consistency with more water if needed. Simmer for another 20 minutes.
Stir in the lemon juice before serving.
Garnish with fresh cilantro and serve hot with rice or low-sodium flatbread.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 171.8 g | 62% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 18.6 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3656 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.
