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Healthy Dal Makhni

A simple, healthy and beginner-friendly version of the classic Dal Makhni made with whole black lentils and kidney beans, light on fat but rich in protein and fibre.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian, Punjabi
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup whole black lentils (urad dal) soaked for at least 6–8 hours or overnight
  • ½ cup kidney beans (rajma) soaked along with dal
  • 4 cups water
  • 1 tbsp oil (vegetable or olive oil)
  • 1 medium onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 cup tomato puree fresh or store-bought unsalted
  • 1 tsp red chilli powder adjust to taste
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • ½ tsp cumin seeds
  • salt to taste salt
  • 2 tbsp low-fat milk or low-fat cream (optional) to keep it lighter use low-fat milk instead of cream
  • fresh coriander leaves for garnish

Equipment

  • pressure cooker or deep pot

Method
 

  1. Drain the soaked lentils (urad dal) and kidney beans. In a pressure cooker add the lentils, beans and 4 cups water. Cook on medium flame for 3–4 whistles or until dal and beans are soft and cooked thoroughly.
  2. Meanwhile heat oil in a pan. Add cumin seeds and let them splutter. Then add chopped onion and sauté until golden brown.
  3. Add ginger-garlic paste. Sauté for a minute until raw smell disappears.
  4. Stir in tomato puree, red chilli powder, turmeric powder and salt. Cook until oil starts to separate from the masala (about 5–7 minutes).
  5. Once pressure cooker releases pressure, open the lid and mash dal/beans slightly with the back of a spoon or ladle for a creamy texture. Pour this into the tomato-onion masala. Mix well. If mixture is thick, add ½ to 1 cup water to reach desired consistency.
  6. Add garam masala and low-fat milk or low-fat cream (optional). Stir and simmer for 5–7 minutes on low flame.
  7. Taste and adjust salt or spice. Garnish with fresh coriander leaves. Serve hot with whole-wheat roti, chapati or steamed rice.

Notes

Using low-fat milk instead of cream keeps calories and saturated fat in check. For better digestion, soak lentils overnight. Serve with roti or brown rice for a balanced meal.