Keto Daal Makhani

Keto Daal Makhani is a rich and creamy Indian dish made with black lentils and butter, perfect for those following a ketogenic diet. This delicious low-carb version retains the authentic flavors while keeping the carbs in check.

Ingredients

• Black lentils (urad dal) - 100 grams
• Butter - 2 tablespoons
• Heavy cream - 100 ml
• Tomato puree - 100 grams
• Ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Green chili - 1, slit
• Cumin seeds - 1 teaspoon
• Ground coriander - 1 teaspoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Water - 500 ml
• Fresh cilantro - for garnish

Steps

1. Rinse the black lentils thoroughly in cold water and soak them in water for at least 4 hours or overnight.
2. In a pressure cooker, add soaked lentils, 500 ml of water, and a pinch of salt. Cook for about 15-20 minutes until soft. If using a regular pot, simmer for 45-60 minutes until lentils are soft.
3. In a pan, heat the butter over medium heat. Add cumin seeds and let them splutter.
4. Add minced garlic, grated ginger, and slit green chili to the pan. Sauté until fragrant, about 1-2 minutes.
5. Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil separates from the mixture.
6. Add the cooked lentils to the pan along with ground coriander and garam masala. Mix well and simmer for another 10 minutes, adding water if needed to achieve desired consistency.
7. Stir in the heavy cream and adjust seasoning with salt. Cook for an additional 2-3 minutes.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 15 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 50 mg
• Total Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in healthy fats suitable for a ketogenic diet.
• Rich in protein and fiber, supporting muscle health and digestion.

Tags