Keto Dal Makhani

Keto Dal Makhani is a rich and creamy Indian dish made with black lentils and kidney beans, perfectly tailored for a low-carb lifestyle. This delightful version skips traditional high-carb ingredients while still delivering deep, satisfying flavors.

Ingredients

• Black urad dal - 100 grams
• Rajma (red kidney beans) - 50 grams
• Butter - 2 tablespoons
• Heavy cream - 100 ml
• Ginger - 1 teaspoon, grated
• Garlic - 1 teaspoon, minced
• Onion - 1 small, finely chopped
• Tomato puree - 100 grams
• Garam masala - 1 teaspoon
• Cumin powder - 1/2 teaspoon
• Chili powder - 1/2 teaspoon
• Salt - to taste
• Cilantro - for garnish

Steps

1. Soak the black urad dal and rajma in water for at least 6 hours or overnight. Drain and rinse them.
2. In a pressure cooker, add soaked dal and rajma with 4 cups of water, a pinch of salt, and cook for about 15-20 minutes on high pressure until soft.
3. In a saucepan, melt the butter over medium heat. Add the chopped onions and sauté until golden brown.
4. Stir in the ginger and garlic, cooking for another minute until fragrant.
5. Add the tomato puree, cumin powder, chili powder, and garam masala. Cook for 5-7 minutes until the oil separates from the mixture.
6. Add the cooked dal and rajma to the tomato mixture, stirring well to combine. Let it simmer for 15 minutes on low heat.
7. Stir in the heavy cream and adjust the seasoning with salt. Cook for an additional 5 minutes.
8. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 18 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 50 mg
• Total Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in protein, providing essential amino acids.
• High in fiber, which aids digestion and promotes a feeling of fullness.

Tags