Low Carb Daal Makhani

Experience the rich, creamy indulgence of traditional Indian cuisine with a healthy twist in this Low Carb Daal Makhani recipe. Packed with protein from black lentils and kidney beans, this dish is simmered to perfection in a luscious tomato and heavy cream base, expertly spiced with garam masala, cumin, and coriander for an authentic flavor profile. Made with ghee for that signature buttery taste and garnished with fresh cilantro, this low-carb version retains all the comforting decadence of the classic while catering to your dietary goals. Perfect as a satisfying vegetarian main or a side dish, it’s a wholesome option that’s bound to impress at any meal. Ready in under two hours, this nutrient-packed, keto-friendly daal makhani is destined to be your new favorite comfort food.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

Rinse the black lentils thoroughly under running water and soak them in warm water for at least 30 minutes or overnight if possible.

Step 2

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.

Step 3

In a deep pan, heat ghee and olive oil over medium heat. Add cumin seeds and let them sizzle until aromatic.

Step 4

Add finely chopped onions to the pan and sauté until they turn golden brown.

Step 5

Introduce minced garlic and grated ginger to the pan, sautéing for another minute until fragrant.

Step 6

Stir in the tomato puree and cook until the mixture thickens and the oil begins to separate from the paste.

Step 7

Mix in garam masala, red chili powder, coriander powder, and salt, cooking for an additional 2 minutes to blend the spices.

Step 8

Add the cooked lentils and kidney beans to the pan, mixing everything thoroughly.

Step 9

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.

Step 10

Garnish with fresh cilantro before serving and enjoy your low carb daal makhani hot.

Nutrition Facts

Serving size	(1438.8g)

Amount per serving	% Daily Value*
Calories	1673.0

Total Fat 81.8g	0%
Saturated Fat 40.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 185.2mg	0%
Sodium 2666.2mg	0%
Total Carbohydrate 175.6g	0%
Dietary Fiber 50.8g	0%
Total Sugars 21.6g
Protein 63.6g	0%

Vitamin D 0IU	0%
Calcium 484.3mg	0%
Iron 23.9mg	0%
Potassium 3607.3mg	0%

*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.

Source of Calories

Fat: 43.5%

Protein: 15.0%

Carbs: 41.5%