Light black dal makhani

A lighter take on Indian dal makhani: black lentils simmered in a creamy tomato sauce made with yoghurt rather than cream and butter. Smooth, fragrant and nourishing.

Preparation: 15 min  |  Cooking: 40 min  |  Servings: 4  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 136 kcal · 8 g protein · 20 g carbohydrate · 2 g fat

Ingredients

• 200 g black (beluga) lentils
• 2 tins of chopped tomatoes
• 100 g plain yoghurt
• 1 onion
• 1 tbsp garam masala
• 1 tsp ginger
• 2 cloves of garlic

Method

1. Cook the black lentils for 25 minutes.
2. Soften the onion, garlic, ginger and spices.
3. Add the tomatoes and lentils and simmer for 15 minutes.
4. Off the heat, stir in the yoghurt.

Nutritional benefits

Black lentils are rich in plant protein, fibre and iron, with a low glycaemic index. By replacing the cream and butter of traditional dal makhani with yoghurt, you keep the smoothness while cutting the fat. The spices add an anti-inflammatory quality. Naturally gluten-free.

Variations and substitutions

• Vegan: coconut cream instead of yoghurt.
• With green lentils if you have no black ones.
• Spicier: add chilli.
• Served with rice or flatbreads.

Storage and making ahead

Keeps for 4 days and freezes well. Reheat gently (without boiling, because of the yoghurt).

💡 Good to know

Add the yoghurt off the heat so that it does not split, and a pinch of pepper with the garam masala to help you absorb it better.

Read also

Discover more vegetarian recipes · high-protein recipes · gluten-free recipes · anti-inflammatory recipes.

Foods in this recipe: lentils · tomatoes · plain yoghurt · onion · garam masala.

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