Dal makhani, as the name suggests is cooked with loads of butter and cream, so it’s never included in healthy eating choices. We’ve given this traditional recipe a makeover, we promise you won’t miss the lashings of butter as it tastes just like traditional dal makhani, with just a little fat.


● 1 cup whole black gram (Urad dal) dried

● ¼ cup red kidney beans dried

● 1 teaspoon salt

● 1 teaspoon red chilli powder

● ¾ cup milk

For Tempering

● 2 tablespoons butter

● Ginger cut into thin strips

● Tomato puree (fresh) 1 cup


Wash and soak black gram and red kidney beans overnight.

Pressure cook soaked dal in 5 cups of water with salt and red chili powder for 40 minutes, until both the beans are tender.

In a thick bottomed pan heat oil and butter, add chopped ginger and fresh tomato puree.

Cook it until tomatoes are well mashed and the butter separates.

Add pressure cooked dal to the tempered tomatoes and mix well.

Conventionally when you are cooking dal makhani you don’t bother about the amount of cream or butter that goes into it to give it a creamy consistency but we are not adding any of these.

For this healthier version, grind ½ cup cooked dal to a smooth paste and mix with ¾ cup of milk. Add this to the simmering dal.

Cook for 5 minutes and serve hot.

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