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Read this in Hindi.
Dal makhani, a celebrated Punjab delicacy, is made with whole black lentil (urad) and kidney beans (rajma) cooked in onion-tomato gravy, perked with spices and garnished with butter which makes it a high cholesterol diet. Instead, try this flavourful and healthier version of the dal! Rajma and whole urad provide protein and calcium for your healthy body and healthy bones. Cooking the dal in tomato pur e enriches it with folic acid and vitamin A.
Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 4 servings
Ingredients
Whole black lentil (urad) 1/2 cup
Kidney beans (rajma) 1 tbsp
Low fat milk 1 cup
Cumin seeds (jeera) 1/2 tsp
Onions, finely chopped 1/2 cup
Ginger-garlic (adrak-lehsun) paste 1 tsp
Chilli powder 1 tsp
Turmeric powder (haldi) 1/4 tsp
Coriander (dhania) powder 2 tsp
Fresh tomato pulp 3/4 cup
Oil 1 tsp
Salt to taste
For The Garnish
Coriander (dhania), chopped 2 tbsp
Method
Handy tip: You will require 4 medium tomatoes to make 1 cups fresh tomato puree.
Nutrient values per serving
| Amt | Energy | Protein | Cho | Fat | Vit A | Vit C | Calcium | Iron | F. Acid | Fibre |
| 94 gm | 134 kcal | 8.6 gm | 21.1 gm | 1.7 gm | 277.6 mcg | 16.0 mg | 143.0 mg | 1.5 mg | 42.6 mcg | 0.8 gm |
Here's the original dal makhani recipe from Tarladalal