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Dal Makhani (Creamy Black Lentil & Kidney Bean Curry)
Creamy high-protein Dal Makhani made with black urad dal, kidney beans and Greek yoghurt instead of cream. A lighter Indian comfort food classic.
Macros are per serving. If this recipe serves 4 people, the numbers above are for one portion. Nutritional values are estimated using recognised nutrition databases and calorie-tracking software to provide a practical guide, although they may vary depending on the exact ingredients and brands you use.
Ingredients
- Dal - Lentil stew
- 200 g whole black urad dal (black lentil), dried
- 100 g dried red kidney beans (rajma)
- 1 tbsp olive oil
- 1 large onion (150 g), finely diced
- 4 garlic cloves, minced
- 20 g fresh ginger, grated
- 300 g tomatoes, blended or finely chopped
- 1 tbsp tomato purée
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp Kashmiri chilli powder
- ½ tsp turmeric
- 1 tsp garam masala
- Salt and black pepper
- 150 g low-fat Greek yoghurt (0–2% fat)
- Fresh coriander, to serve
Recommended equipment
- · Pressure cooker or large pot
- · fine mesh sieve
- · chopping board
- · chef's knife
- · wooden spoon
- · measuring spoons
- · blender (optional)
Instructions
- 01
Soak the urad dal and kidney beans overnight.
- 02
Drain and cook in fresh water (1.2L - 1.5L) until very tender (about 30–35 minutes in a pressure cooker or 1½–2 hours on the hob).
- 03
Heat the oil and fry the cumin seeds until fragrant. Add the onion and cook until golden.
- 04
Stir in the garlic and ginger and cook for 1 minute.
- 05
Add the tomatoes, tomato purée and all the spices. Cook for 8–10 minutes until thickened.
- 06
Add the cooked beans and enough cooking liquid to create a thick, stew-like consistency.
- 07
Simmer gently for 30–40 minutes, stirring occasionally and lightly mashing some of the lentils to create a naturally creamy texture.
- 08
Remove from the heat. Temper the Greek yoghurt by mixing it with a few spoonfuls of the hot dal, then stir it back into the pot.
- 09
Finish with fresh coriander and serve.
Cooking tips
- Slow simmering develops the richest flavour—the longer it cooks, the creamier it becomes.
- For an even thicker texture, blend a small ladle of the cooked dal and stir it back into the pot.
- For a vegan version, replace the Greek yoghurt with unsweetened soy yoghurt.
- Garnish with fresh coriander and a squeeze of lemon just before serving.
You'll need
Whole Black Urad Dal
Whole black gram is the essential ingredient for authentic Dal Makhani.
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Organic Red Kidney Beans (Rajma)
Dried kidney beans provide the classic texture and extra plant protein.
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Pressure Cooker
The easiest way to achieve perfectly tender lentils and beans in a fraction of the time.
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Dal Makhani is one of the most famous dishes from the Punjab region of northern India. Traditionally prepared by slowly simmering whole black urad dal and kidney beans with butter and cream, it is celebrated for its rich, velvety texture and deep flavour. This lighter version swaps the cream for protein-rich Greek yoghurt, creating a healthier everyday meal that preserves the comforting character of the original while significantly increasing the protein-to-calorie ratio.
