High Protein Daal Makhani

Elevate your comfort food game with this High Protein Daal Makhani, a hearty and nutritious take on the classic Indian favorite. Packed with protein-rich whole black lentils (sabut urad dal) and kidney beans, this dish is simmered to perfection in a flavorful blend of ginger, garlic, green chilies, and creamy tomato gravy. The slow-cooking process ensures a luxuriously rich texture, with the addition of cream and garam masala bringing an irresistible depth of flavor. Perfect for meal prep or a soul-satisfying dinner, this daal pairs beautifully with naan, basmati rice, or a refreshing side salad. Indulge in a protein-packed, vegetarian delight that's both delicious and nourishing for a wholesome dining experience!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 cup Whole black lentils (sabut urad dal)
• 0.5 cup Kidney beans
• 4 cups Water
• 1 inch piece, finely chopped Ginger
• 4 cloves, minced Garlic
• 2 chopped Green chillies
• 2 tablespoons Butter
• 1 tablespoon Vegetable oil
• 1 cup Tomato puree
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon Cumin seeds
• 0.5 cup Cream
• 1 teaspoon Salt
• 2 tablespoons, chopped Fresh cilantro
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse and soak the whole black lentils and kidney beans in water for at least 8 hours or overnight in separate bowls.

Step 2

Drain the soaked lentils and beans, and transfer them to a pressure cooker with 4 cups of water and a pinch of salt. Cook for 15-20 minutes or until they are soft and cooked through.

Step 3

In a large pan, heat the oil and butter over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

Step 4

Add finely chopped ginger, minced garlic, and green chillies to the pan. Sauté for 1-2 minutes until fragrant.

Step 5

Stir in the tomato puree, red chili powder, turmeric powder, and salt. Cook for about 10 minutes, or until the oil starts to separate from the tomato mixture.

Step 6

Add the cooked lentils and kidney beans along with their cooking liquid into the tomato mixture. Stir well.

Step 7

Reduce the heat to low, cover the pan, and let it simmer for about 45 minutes. Stir occasionally to prevent sticking.

Step 8

Add cream and garam masala. Mix well and let the daal simmer for another 10 minutes until creamy and well incorporated.

Step 9

Adjust the seasoning as needed and stir in lemon juice.

Step 10

Garnish with freshly chopped cilantro before serving hot with naan or rice.

Nutrition Facts

Serving size	1774.7 grams (1774.7g)

Amount per serving	% Daily Value*
Calories	1427

Total Fat 55.90g	72%
Saturated Fat 24.10g	121%
Polyunsaturated Fat 9.80g
Cholesterol 108mg	36%
Sodium 3148mg	137%
Total Carbohydrate 182.40g	66%
Dietary Fiber 50.80g	181%
Total Sugars 25.70g
Protein 68.20g	136%

Vitamin D 5IU	23%
Calcium 658mg	51%
Iron 25mg	138%
Potassium 3996mg	85%

*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.

Source of Calories

Fat: 33.4%

Protein: 18.1%

Carbs: 48.5%