Low Carb Dal Makhani
Indulge in the rich, creamy flavors of traditional Dal Makhani with a low-carb twist! This 'Low Carb Dal Makhani' recipe masterfully balances indulgence and nutrition, offering the beloved Indian delicacy without the carb overload. Slow-cooked black lentils and tender kidney beans are simmered in a buttery, spiced tomato base, infused with aromatic garlic, ginger, and garam masala. The addition of heavy cream and crushed fenugreek leaves elevates the dish to velvety perfection, while a garnish of fresh cilantro adds a burst of freshness. Perfect for keto-friendly diets or anyone looking for a guilt-free take on a classic, this recipe is a hearty, satisfying way to savor bold Indian flavors. Serve it hot with low-carb bread or enjoy it on its own for a nourishing and flavorful meal. Keywords: low carb dal makhani, keto Indian recipes, healthy lentil curry, creamy dal, low-carb Indian.
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Recipe Information
Ingredients
- 1 cup Black lentils (urad dal)
- 0.25 cup Kidney beans
- 2 tablespoons Butter
- 0.5 cup Heavy cream
- 1 medium Onion, finely chopped
- 5 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 cup Tomato puree
- 1 Green chili, chopped
- 1 teaspoon Garam masala
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 teaspoon Fenugreek leaves (kasuri methi), crushed
- 4 cups Water
- 2 tablespoons Cilantro, chopped
Instructions
Rinse the black lentils and kidney beans thoroughly under running water.
Soak them separately in water for at least 6 hours or overnight.
Drain and add the black lentils and kidney beans to a pressure cooker with 4 cups of water and 1/2 teaspoon salt.
Cook on high flame for 7-8 whistles, then reduce to low flame and cook for another 10 minutes.
Allow the pressure to release naturally. Once done, check if the lentils and beans are tender.
In a large pan, melt the butter over medium heat and add the chopped onion.
Sauté the onion until golden brown, then add minced garlic, grated ginger, and chopped green chili. Sauté for another 2-3 minutes.
Add the tomato puree, garam masala, coriander powder, cumin powder, red chili powder, and the remaining 1/2 teaspoon salt to the pan.
Cook the mixture, stirring occasionally, until the oil starts to separate from the masala, about 10 minutes.
Add the cooked lentils and beans to the pan, mixing well with the spiced tomato mixture.
Simmer the dal on low heat for 15-20 minutes, stirring occasionally. If it's too thick, add a little water.
Add the heavy cream and crushed fenugreek leaves (kasuri methi), stirring well to combine. Simmer for another 5 minutes.
Adjust seasoning as needed. Garnish with chopped cilantro before serving.
Serve hot with a side of low-carb bread or simply enjoy it as is.
Nutrition Facts
Calories |
1560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2930 mg | 127% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 25.8 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 546 mg | 42% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3808 mg | 81% | |
*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.
