I love dal makhani - how do I cut its calories?

Dal makhani gets a bad reputation it doesn't fully deserve. Whole black urad dal (sometimes with a little rajma mixed in) is slow-cooked for hours, and that dal is doing exactly what dal should do - protein, fibre, slow-release energy. What actually loads the calories on is the butter swirled in at the end and the cream finish, especially at dhabas and restaurants that add both generously, more than once, for that glossy look. Every figure here comes from real food data (USDA FoodData Central, plus IFCT 2017-linked aggregators) and a real recipe.