Nut-Free Daal Makhani
Discover the rich, creamy goodness of Nut-Free Daal Makhani, a comforting twist on the classic Indian dish. This hearty recipe combines tender whole black gram (urad dal) and red kidney beans, simmered to perfection in a flavorful tomato-based gravy infused with aromatic spices like garam masala, red chili powder, and cumin. Made entirely without nuts, it caters to allergen-sensitive eaters while delivering the signature velvety texture with a dollop of heavy cream and butter. Perfect for pairing with warm naan or fluffy basmati rice, this wholesome dish is slow-cooked to bring out its deep, earthy flavors—ideal for a cozy family dinner. With minimal prep and a symphony of traditional Indian spices, Nut-Free Daal Makhani promises to be a crowd-pleasing addition to your menu.
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Recipe Information
Ingredients
- 1 cup whole black gram (urad dal)
- 0.25 cup red kidney beans
- 5 cups water
- 3 tablespoons ghee
- 1 tablespoon ginger, finely chopped
- 1 tablespoon garlic, minced
- 1 large onion, finely chopped
- 2 units green chilies, slit
- 1.5 cups tomato puree
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 3 units whole cloves
- 0.5 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons coriander leaves, chopped
Instructions
Rinse the whole black gram and red kidney beans thoroughly under cold water.
Soak them together in enough water to cover for at least 8 hours or overnight.
Drain the soaked beans and place them in a large pot with 5 cups of water.
Bring the mixture to a boil on high heat, reduce the heat to low, and simmer until the beans are tender, about 60-90 minutes. Stir occasionally.
In a separate pan, heat ghee over medium heat. Add cumin seeds and allow them to crackle.
Add chopped ginger, garlic, and onions. Sauté until the onions are golden brown.
Add slit green chilies and mix well.
Pour in the tomato puree and cook until oil begins to separate from the mixture, about 10 minutes.
Stir in the red chili powder, turmeric powder, coriander powder, and salt. Cook for 2 minutes.
Add this spiced tomato mixture to the pot of cooked beans. Stir well to combine.
Add the garam masala and whole cloves. Simmer for another 20-30 minutes on low heat, stirring occasionally.
Stir in the heavy cream and butter, and let it cook for an additional 5 minutes.
Garnish with chopped coriander leaves before serving.
Serve hot with rice or naan.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 2962 mg | 129% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 53.5 g | 191% | |
| Total Sugars | 28.6 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 556 mg | 43% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4348 mg | 93% | |
*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.
