Low Carb Daal Makhani
Discover the delightful fusion of flavor and nutrition in this Low Carb Daal Makhani recipe—an innovative twist on the classic Indian dish. Crafted with tender black lentils, creamy kidney beans, aromatic spices, and a touch of heavy cream, this recipe delivers all the rich, velvety textures you love while keeping the carb count low. Slow-simmered to perfection, the dish is infused with the warm embrace of garam masala, cumin, and coriander, creating a comforting bowl of indulgence that's perfect for keto and low-carb diets. Finished with a splash of ghee and a garnish of fresh cilantro, this healthier version of Daal Makhani pairs beautifully with cauliflower rice or a simple green salad. Whether you're embracing low-carb living or simply looking for a guilt-free way to enjoy Indian cuisine, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 200 grams Black lentils (urad dal)
- 100 grams Kidney beans (canned, drained and rinsed)
- 2 tablespoons Ghee or butter
- 1 tablespoon Olive oil
- 1 large Onion (finely chopped)
- 4 Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 200 grams Tomato puree
- 100 ml Heavy cream
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (for garnish)
- 600 ml Water
Instructions
Rinse the black lentils thoroughly under running water and soak them in warm water for at least 30 minutes or overnight if possible.
Drain the soaked lentils and combine them with the water in a pressure cooker. Pressure cook until the lentils are tender, approximately 20-25 minutes after reaching pressure. Set aside.
In a deep pan, heat ghee and olive oil over medium heat. Add cumin seeds and let them sizzle until aromatic.
Add finely chopped onions to the pan and sauté until they turn golden brown.
Introduce minced garlic and grated ginger to the pan, sautéing for another minute until fragrant.
Stir in the tomato puree and cook until the mixture thickens and the oil begins to separate from the paste.
Mix in garam masala, red chili powder, coriander powder, and salt, cooking for an additional 2 minutes to blend the spices.
Add the cooked lentils and kidney beans to the pan, mixing everything thoroughly.
Pour in the heavy cream, stirring well to combine and simmer the mixture on low heat for 15-20 minutes, allowing the flavors to meld. Stir occasionally.
Garnish with fresh cilantro before serving and enjoy your low carb daal makhani hot.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 2666 mg | 116% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 21.6 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 3607 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
