Low Sodium Dal Makhni
Discover the heartwarming flavors of traditional Indian cuisine with a modern, health-conscious twist in this Low Sodium Dal Makhni recipe. This creamy and aromatic dish features nutrient-rich black gram lentils (whole urad dal) and kidney beans, simmered to perfection with a medley of bold spices like garam masala, cumin, turmeric, and kasuri methi. A rich tomato base combines with unsalted butter, low-sodium vegetable broth, and fresh cream to create a velvety texture while keeping sodium levels in check. Perfect for anyone seeking wholesome comfort food without compromising on flavor, this dish is slow-simmered for maximum depth, making it an ideal centerpiece for any vegetarian meal. Garnished with fresh cilantro, serve this guilt-free delight with steamed rice or whole-grain naan for a truly satisfying experience.
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Recipe Information
Ingredients
- 1 cup Black gram lentils (whole urad dal)
- 0.25 cup Kidney beans
- 4 cups Water
- 1 teaspoon Ginger, grated
- 1 teaspoon Garlic, minced
- 2 cups Tomatoes, pureed
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 tablespoon Unsalted butter
- 1 cup Low sodium vegetable broth
- 2 tablespoons Fresh cream
- 2 tablespoons Cilantro, chopped
- 0.5 teaspoon Low sodium salt substitute
Instructions
Rinse the black gram lentils and kidney beans thoroughly under running water.
Soak them together in enough water overnight or for at least 8 hours.
Drain the soaked lentils and beans, and transfer them to a pressure cooker.
Add 4 cups of water and cook until they are soft, for about 20 minutes on medium heat after the first whistle.
In a large pan, heat unsalted butter on medium heat. Add cumin seeds and let them splutter.
Add grated ginger and minced garlic, and sauté until fragrant, about 1 minute.
Stir in the pureed tomatoes and cook for about 10-15 minutes until the oil separates from the sauce.
Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for another 2 minutes.
Add the cooked lentils and kidney beans along with the water they were cooked in. Stir to combine.
Pour in the low sodium vegetable broth and bring the mixture to a gentle boil.
Reduce heat and simmer the dal on low for 90-120 minutes, stirring occasionally and adding water if necessary to maintain consistency.
Crush the kasuri methi between your palms and add it to the dal. Mix well.
Stir in the fresh cream and low sodium salt substitute. Mix until well combined.
Simmer for another 5-10 minutes until heated through.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 182.1 g | 66% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 30.4 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 5421 mg | 115% | |
*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.
