Nut-Free Daal Makhani

Indulge in the creamy, flavorful goodness of Nut-Free Daal Makhani, a comforting twist on the classic Indian lentil dish that’s rich, wholesome, and allergy-friendly. This recipe combines tender whole black gram (urad dal) and red kidney beans, slow-cooked to perfection with aromatic spices like garam masala, cumin, and cloves. Without relying on nuts, the dish achieves its signature velvety texture through the use of heavy cream and butter, creating a delectable balance of spice and creaminess. Simmered with a vibrant tomato base and finished with a fragrant garnish of fresh coriander, this dish is perfect when served hot with naan or fluffy basmati rice. With just 15 minutes of prep and simple ingredients, this nut-free daal makhani is a must-try for anyone seeking a comforting, allergy-conscious meal packed with bold flavors.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 4

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

Directions

Step 1

Rinse the whole black gram and red kidney beans thoroughly under cold water.

Step 2

Soak them together in enough water to cover for at least 8 hours or overnight.

Step 3

Drain the soaked beans and place them in a large pot with 5 cups of water.

Step 4

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.

Step 5

In a separate pan, heat ghee over medium heat. Add cumin seeds and allow them to crackle.

Step 6

Add chopped ginger, garlic, and onions. Sauté until the onions are golden brown.

Step 7

Add slit green chilies and mix well.

Step 8

Pour in the tomato puree and cook until oil begins to separate from the mixture, about 10 minutes.

Step 9

Stir in the red chili powder, turmeric powder, coriander powder, and salt. Cook for 2 minutes.

Step 10

Add this spiced tomato mixture to the pot of cooked beans. Stir well to combine.

Step 11

Add the garam masala and whole cloves. Simmer for another 20-30 minutes on low heat, stirring occasionally.

Step 12

Stir in the heavy cream and butter, and let it cook for an additional 5 minutes.

Step 13

Garnish with chopped coriander leaves before serving.

Step 14

Serve hot with rice or naan.

Nutrition Facts

Serving size	2232.8 grams (2232.8g)

Amount per serving	% Daily Value*
Calories	1997

Total Fat 111.50g	143%
Saturated Fat 65.10g	326%
Polyunsaturated Fat 0.70g
Cholesterol 306mg	102%
Sodium 2962mg	129%
Total Carbohydrate 188.40g	69%
Dietary Fiber 53.50g	191%
Total Sugars 28.60g
Protein 65.10g	130%

Vitamin D 5IU	23%
Calcium 556mg	43%
Iron 26mg	142%
Potassium 4348mg	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.

Source of Calories

Fat: 49.7%

Protein: 12.9%

Carbs: 37.4%