Traditional dal makhani simmers for 24 hours straight in Punjab's clay ovens—this version cuts time to 2 hours.
Healthier Dal Makhani
Indulge in our lighter version of Dal Makhani, where velvety black lentils and kidney beans come together for a satisfying dish that’s bursting with flavor! This guilt-free delight packs a punch with spices and a hint of smokiness, all for just 230 calories per serving. Dive into this creamy goodness, made without any cream, and enjoy a wholesome meal that’s both nourishing and delicious!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 tsp grated ginger (5 ml)
- 1.5 tbsp ginger-garlic paste (22.5 ml)
- ¾ cup tomato puree (two medium sized tomatoes puréed) (180 ml)
🥛Dairy & Eggs(2)
- 2 tsp ghee (10 ml)
- 100g low-fat high-protein paneer, blended with 3–4 tbsp warm water into a silky puree (3.53 oz)
🧂Spices & Seasonings(7)
- 1 bay leaf
- 1 tsp cumin seeds (5 ml)
- 1 tsp garam masala (5 ml)
- 1 tsp Kashmiri chili powder (5 ml)
- 1.5 tsp Kashmiri chili powder (7.5 ml)
- salt
- ½ tsp turmeric (2.5 ml)
📦Other(5)
- 150g whole black urad dal (5.29 oz)
- 20g chana dal (0.71 oz)
- 1 green chili
- 1 tsp kasuri methi (lightly toasted and powdered) (5 ml)
- 30g rajma (1.06 oz)
👨🍳 Instructions
- 1
Soak all dals overnight (if you forgot, don’t worry, soak it in hot water for 3-4 hours). Drain, add fresh water, and pressure cook with chili, bay leaf, turmeric, ginger, and salt for 6–7 whistles until completely soft. Remove bay leaf and chili.
- 2
Heat ghee, add cumin seeds. Add Kashmiri chili powder and ginger-garlic paste, cook until fragrant.
- 3
Add tomato puree, cook until oil separates. Add garam masala, fold in the cooked dals, add hot water, season with salt, cover and simmer 8–10 minutes.
- 4
Blend paneer with warm water until completely smooth. Pour into the dal, simmer 2–3 minutes.
- 5
For tadka: heat ghee, switch off flame, add powdered kasuri methi and Kashmiri chili powder. Pour straight over the dal.
💡 Pro Tips
- ✓Pressure cook dal at 15 PSI for exactly 6-7 whistles, then natural release for 10 minutes to achieve the signature creamy texture without mushiness from overcooked proteins breaking down completely.timing15 PSI, 10 minute natural release
- ✓Cook tomato puree until oil separates (3-4 minutes at medium heat) to concentrate lycopene and remove raw acidity, which creates the rich base flavor essential for authentic dal makhani.technique3-4 minutes
- ✓Blend paneer with warm water at 1:2 ratio (paneer to water) to create a smooth emulsion that mimics heavy cream's mouthfeel while reducing saturated fat by 60%.ingredient1:2 ratio, 60% fat reduction
- ✓Add kasuri methi to hot ghee off flame (160-170°F) to release volatile oils without burning the delicate herb compounds that provide the signature smoky flavor.technique160-170°F
- ✓Simmer the final dal uncovered for 8-10 minutes to reduce liquid by 25% and concentrate flavors while allowing starches to naturally thicken the consistency.timing25% liquid reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Traditional dal makhani simmers for 24 hours straight in Punjab's clay ovens—this version cuts time to 2 hours.
Healthier Dal Makhani
Indulge in our lighter version of Dal Makhani, where velvety black lentils and kidney beans come together for a satisfying dish that’s bursting with flavor! This guilt-free delight packs a punch with spices and a hint of smokiness, all for just 230 calories per serving. Dive into this creamy goodness, made without any cream, and enjoy a wholesome meal that’s both nourishing and delicious!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 tsp grated ginger (5 ml)
- 1.5 tbsp ginger-garlic paste (22.5 ml)
- ¾ cup tomato puree (two medium sized tomatoes puréed) (180 ml)
🥛Dairy & Eggs(2)
- 2 tsp ghee (10 ml)
- 100g low-fat high-protein paneer, blended with 3–4 tbsp warm water into a silky puree (3.53 oz)
🧂Spices & Seasonings(7)
- 1 bay leaf
- 1 tsp cumin seeds (5 ml)
- 1 tsp garam masala (5 ml)
- 1 tsp Kashmiri chili powder (5 ml)
- 1.5 tsp Kashmiri chili powder (7.5 ml)
- salt
- ½ tsp turmeric (2.5 ml)
📦Other(5)
- 150g whole black urad dal (5.29 oz)
- 20g chana dal (0.71 oz)
- 1 green chili
- 1 tsp kasuri methi (lightly toasted and powdered) (5 ml)
- 30g rajma (1.06 oz)
👨🍳 Instructions
- 1
Soak all dals overnight (if you forgot, don’t worry, soak it in hot water for 3-4 hours). Drain, add fresh water, and pressure cook with chili, bay leaf, turmeric, ginger, and salt for 6–7 whistles until completely soft. Remove bay leaf and chili.
- 2
Heat ghee, add cumin seeds. Add Kashmiri chili powder and ginger-garlic paste, cook until fragrant.
- 3
Add tomato puree, cook until oil separates. Add garam masala, fold in the cooked dals, add hot water, season with salt, cover and simmer 8–10 minutes.
- 4
Blend paneer with warm water until completely smooth. Pour into the dal, simmer 2–3 minutes.
- 5
For tadka: heat ghee, switch off flame, add powdered kasuri methi and Kashmiri chili powder. Pour straight over the dal.
💡 Pro Tips
- ✓Pressure cook dal at 15 PSI for exactly 6-7 whistles, then natural release for 10 minutes to achieve the signature creamy texture without mushiness from overcooked proteins breaking down completely.timing15 PSI, 10 minute natural release
- ✓Cook tomato puree until oil separates (3-4 minutes at medium heat) to concentrate lycopene and remove raw acidity, which creates the rich base flavor essential for authentic dal makhani.technique3-4 minutes
- ✓Blend paneer with warm water at 1:2 ratio (paneer to water) to create a smooth emulsion that mimics heavy cream's mouthfeel while reducing saturated fat by 60%.ingredient1:2 ratio, 60% fat reduction
- ✓Add kasuri methi to hot ghee off flame (160-170°F) to release volatile oils without burning the delicate herb compounds that provide the signature smoky flavor.technique160-170°F
- ✓Simmer the final dal uncovered for 8-10 minutes to reduce liquid by 25% and concentrate flavors while allowing starches to naturally thicken the consistency.timing25% liquid reduction