Low Carb Dal Makhani

Indulge in the rich and creamy flavors of Low Carb Dal Makhani, a guilt-free twist on the classic North Indian staple. This low-carb recipe combines tender black lentils (urad dal) and a hint of kidney beans, simmered to perfection in a spiced tomato-butter sauce infused with garlic, ginger, and aromatic spices like garam masala and cumin. Heavy cream and crushed fenugreek leaves (kasuri methi) add a luscious finish, while the reduced carb content makes it perfect for keto enthusiasts and healthy eaters alike. With just 20 minutes of prep time, this comforting dish is ideal for weeknight dinners or a leisurely weekend treat. Serve it hot, garnished with fresh cilantro, and pair it with low-carb bread for a nourishing, flavorful meal that doesn’t compromise on taste!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Rinse the black lentils and kidney beans thoroughly under running water.

Step 2

Soak them separately in water for at least 6 hours or overnight.

Step 3

Drain and add the black lentils and kidney beans to a pressure cooker with 4 cups of water and 1/2 teaspoon salt.

Step 4

Cook on high flame for 7-8 whistles, then reduce to low flame and cook for another 10 minutes.

Step 5

Allow the pressure to release naturally. Once done, check if the lentils and beans are tender.

Step 6

In a large pan, melt the butter over medium heat and add the chopped onion.

Step 7

Sauté the onion until golden brown, then add minced garlic, grated ginger, and chopped green chili. Sauté for another 2-3 minutes.

Step 8

Add the tomato puree, garam masala, coriander powder, cumin powder, red chili powder, and the remaining 1/2 teaspoon salt to the pan.

Step 9

Cook the mixture, stirring occasionally, until the oil starts to separate from the masala, about 10 minutes.

Step 10

Add the cooked lentils and beans to the pan, mixing well with the spiced tomato mixture.

Step 11

Simmer the dal on low heat for 15-20 minutes, stirring occasionally. If it's too thick, add a little water.

Step 12

Add the heavy cream and crushed fenugreek leaves (kasuri methi), stirring well to combine. Simmer for another 5 minutes.

Step 13

Adjust seasoning as needed. Garnish with chopped cilantro before serving.

Step 14

Serve hot with a side of low-carb bread or simply enjoy it as is.

Nutrition Facts

Serving size	(1816.8g)

Amount per serving	% Daily Value*
Calories	1559.8

Total Fat 69.3g	0%
Saturated Fat 37.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 185.8mg	0%
Sodium 2929.9mg	0%
Total Carbohydrate 177.4g	0%
Dietary Fiber 51.4g	0%
Total Sugars 25.8g
Protein 63.2g	0%

Vitamin D 4.5IU	0%
Calcium 545.6mg	0%
Iron 24.0mg	0%
Potassium 3807.9mg	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: 39.3%

Protein: 15.9%

Carbs: 44.7%