High Protein Dal Makhni

Elevate your traditional comfort food with this High Protein Dal Makhni, a nourishing twist on the beloved Indian classic. Packed with the wholesome goodness of black lentils (urad dal) and kidney beans, this dish takes a protein boost to the next level by incorporating unflavored plant-based protein powder, making it perfect for fitness enthusiasts and a vegetarian keto diet alike. Rich in flavor, this creamy dal is slow-cooked to perfection with a symphony of aromatic spices, a luscious tomato base, and a touch of buttery indulgence. Finished with a swirl of fresh cream or coconut cream and a sprinkling of cilantro, it’s the ultimate meal to pair with soft naan or steamed basmati rice. Ideal for family dinners or weekly meal prep, this hearty recipe is a high-protein, plant-based powerhouse that’s as satisfying as it is wholesome.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:80 mins

Total Time:100 mins

Servings: 4

Ingredients

• 1 cup Black lentils (whole urad dal)
• 0.5 cup Kidney beans
• 4 cups Water
• 0.25 cup Plant-based protein powder (unflavored)
• 1 medium Onion, finely chopped
• 2 large Tomatoes, pureed
• 4 units Garlic cloves, minced
• 1 inch Ginger, minced
• 2 tablespoons Butter
• 1 teaspoon Cumin seeds
• 1 teaspoon Garam masala
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1.5 teaspoons Salt
• 0.5 cup Fresh cream or coconut cream
• 2 tablespoons Cilantro, chopped

Directions

Step 1

Rinse 1 cup of black lentils and 0.5 cup of kidney beans under cold water. Soak them overnight or for at least 8 hours.

Step 2

Drain and rinse the soaked lentils and beans. Add them to a pressure cooker with 4 cups of water and 1 teaspoon of salt.

Step 3

Cook under pressure on medium heat for about 15-20 minutes, or until the lentils and beans are soft when pressed between fingers. Set aside.

Step 4

In a large pan over medium heat, melt 2 tablespoons of butter. Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds.

Step 5

Add 1 medium chopped onion to the pan and sauté until golden brown (about 5 minutes).

Step 6

Stir in 4 minced garlic cloves and 1 inch of minced ginger. Sauté for another minute until fragrant.

Step 7

Add pureed tomatoes from 2 large tomatoes and cook for 10 minutes on medium heat until the oil starts separating.

Step 8

Mix in spices: 1 teaspoon of garam masala, 1 teaspoon of red chili powder, and 0.5 teaspoon of turmeric powder. Cook for 2 more minutes.

Step 9

Add the cooked lentils and beans to the tomato mixture. Also, add 0.25 cup of plant-based protein powder and 0.5 cup of fresh or coconut cream. Stir well to combine.

Step 10

Simmer the dal on low heat, covered, for about 30-40 minutes, stirring occasionally to prevent sticking.

Step 11

Adjust the salt to taste. You can add a little water if the dal gets too thick.

Step 12

Once done, garnish with chopped cilantro and serve hot with naan, roti, or rice.

Nutrition Facts

Serving size	1743.6 grams (1743.6g)

Amount per serving	% Daily Value*
Calories	1602

Total Fat 55.20g	71%
Saturated Fat 29.00g	145%
Polyunsaturated Fat 0.70g
Cholesterol 142mg	47%
Sodium 4642mg	202%
Total Carbohydrate 177.90g	65%
Dietary Fiber 50.50g	180%
Total Sugars 20.20g
Protein 104.50g	209%

Vitamin D 5IU	23%
Calcium 713mg	55%
Iron 34mg	187%
Potassium 3525mg	75%

*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: 30.5%

Protein: 25.7%

Carbs: 43.8%