High Protein Dal Makhani

Elevate your vegetarian protein game with this creamy and satisfying High Protein Dal Makhani recipe! This healthier twist on the classic Indian comfort food combines a trio of nutrient-rich lentils—black gram (urad dal), kidney beans (rajma), and moong dal—for a wholesome, protein-packed dish. Simmered to perfection with aromatic spices, rich tomato puree, and a touch of cream, this dal delivers indulgent flavor while being nourishing and hearty. Perfectly spiced with garam masala and finished with fresh cilantro, this dal makhani pairs beautifully with soft naan or fragrant basmati rice. Whether you’re meal-prepping or hosting a dinner, this high-protein recipe is a delicious crowd-pleaser packed with balanced nutrition.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 cup black gram (whole urad dal)
• 0.5 cup kidney beans (rajma)
• 0.25 cup moong dal (green gram)
• 4 cups water
• 1.5 teaspoons salt
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 cup tomato puree
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 0.5 cup heavy cream or cashew cream
• 2 tablespoons coriander (cilantro), chopped
• 2 tablespoons cream for garnishing (optional)

Directions

Step 1

Rinse the black gram, kidney beans, and moong dal thoroughly under cold water until the water runs clear.

Step 2

Soak them together in 4 cups of water for at least 8 hours or overnight. Drain and rinse before cooking.

Step 3

In a pressure cooker, add the soaked dals and 4 cups of fresh water. Pressure cook on high heat for 4-5 whistles or until the dals are tender and fully cooked.

Step 4

In a large pan, heat the ghee or oil over medium heat.

Step 5

Add the cumin seeds and let them sizzle for a few seconds until fragrant.

Step 6

Add the chopped onions, sauté until they turn golden brown.

Step 7

Stir in the ginger-garlic paste and cook for another minute until the raw smell dissipates.

Step 8

Pour in the tomato puree, then add the turmeric powder, red chili powder, and salt. Cook until the oil starts to separate from the mixture, about 5-6 minutes.

Step 9

Add the cooked dals into the pan, mix well and gently mash some of the lentils with the back of the ladle to thicken the dal.

Step 10

Stir in the garam masala and let the mixture simmer on low heat, stirring occasionally, for 15-20 minutes to allow the flavors to meld.

Step 11

Gradually stir in the heavy cream or cashew cream, and let it cook for another 5-10 minutes, stirring occasionally.

Step 12

Check the seasoning and adjust the salt, if needed.

Step 13

Garnish with chopped coriander and a drizzle of cream if desired before serving.

Step 14

Serve hot with naan, roti, or basmati rice.

Nutrition Facts

Serving size	1923.4 grams (1923.4g)

Amount per serving	% Daily Value*
Calories	1959

Total Fat 88.20g	113%
Saturated Fat 52.70g	264%
Polyunsaturated Fat 0.00g
Cholesterol 252mg	84%
Sodium 3789mg	165%
Total Carbohydrate 222.70g	81%
Dietary Fiber 61.00g	218%
Total Sugars 27.40g
Protein 82.40g	165%

Vitamin D 0IU	0%
Calcium 647mg	50%
Iron 29mg	160%
Potassium 4594mg	98%

*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: 39.4%

Protein: 16.4%

Carbs: 44.2%