Low-Cal Dal Makhani

Low-Cal Dal Makhani

A lighter take on the beloved Punjabi black lentil curry. Instead of butter and heavy cream, this version relies on slow-simmered lentils and a swirl of Greek yogurt for that signature silky, smoky richness.

Ingredients

• 1/2 cup dried black lentils (urad dal), soaked
• 1/2 cup crushed tomatoes
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup plain Greek yogurt
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp olive oil
• 0.5 cup cooked brown rice
• Salt to taste

Instructions

1. Soak the lentils for at least 1 hour, then drain and rinse.
2. Simmer the lentils in 2 cups of water with turmeric for 25-30 minutes until very soft.
3. Heat olive oil in a pan and add cumin, letting it sizzle.
4. Add onion and cook 5 minutes until golden.
5. Stir in garlic and ginger and cook 1 minute.
6. Add crushed tomatoes and garam masala and simmer 5 minutes.
7. Mash some of the lentils and add them to the sauce with the rest, cooking 5 more minutes.
8. Stir in Greek yogurt off the heat, then serve over brown rice.

Nutrition Facts

Tips

• A drop of liquid smoke mimics the traditional smoky dhungar flavor.
• Mash part of the lentils to thicken the gravy naturally without cream.
• Dal makhani tastes even better the next day as flavors meld.