Keto Dal Makhani Pasta

Keto Dal Makhani Pasta is a delightful fusion dish that combines the creamy richness of traditional Indian dal makhani with the comfort of pasta, all while being low in carbs. This dish is perfect for those following a ketogenic diet, offering a satisfying meal that doesn’t compromise on flavor.

Ingredients

• Zucchini Noodles - 200 grams
• Black Urad Dal (soaked overnight) - 100 grams
• Butter - 2 tablespoons
• Heavy Cream - 100 ml
• Ginger Paste - 1 teaspoon
• Garlic Paste - 1 teaspoon
• Tomato Puree - 2 tablespoons
• Cumin Seeds - 1 teaspoon
• Garam Masala - 1 teaspoon
• Salt - to taste
• Black Pepper - to taste
• Fresh Coriander Leaves - for garnish

Steps

1. Drain the soaked black urad dal and rinse it under cold water.
2. In a pressure cooker, add the black urad dal with 400 ml of water, a pinch of salt, and pressure cook for about 15-20 minutes until soft.
3. In a large pan, melt the butter over medium heat. Add cumin seeds and let them splutter.
4. Add ginger and garlic paste to the pan, sautéing until fragrant.
5. Stir in the tomato puree and cook for 5-7 minutes until the mixture thickens.
6. Add the cooked black urad dal to the pan and mix well. Pour in the heavy cream and stir until combined.
7. Season with garam masala, salt, and black pepper. Simmer for an additional 5 minutes to let the flavors meld.
8. While the dal makhani simmers, prepare the zucchini noodles by sautéing them in a separate pan for 2-3 minutes until slightly tender.
9. Serve the dal makhani over the zucchini noodles, garnished with fresh coriander leaves.

Nutrition

• Calories: 410
• Protein: 20 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 80 mg
• Total Fat: 32 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• High in protein from black urad dal, promoting muscle health.
• Low in carbs, making it suitable for ketogenic diets.

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