Keto Dal Makhani | Keto Lentils | Indian Keto Recipes

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My keto Dal Makhani is just as creamy and delicious as the real one. Dal makhani is originally made from Urad dal or black lentils and slow cooked to have the starches released and it has a guey liquid coming out of it. That constitutes the creamy texture of the gravy. Since we are keto, we can not use dal, but the substitution of buchanania seeds worked out even better than I expected. When I cooked it in the pressure the water had a slight thickness. That and the cream helped the texture. Also, I reduce the water and it is just like Urad dal. I mean almost.

This dal is a popular restaurant dish and my keto version goes really well with my keto rotis. I have a link to this simple recipe at the bottom. Try it out. This will be a great vegetarian keto meal or even a side dish. It goes well with a cauliflower rice too, since it has a strong enough flavour it masks all other undesirable flavours. I hope you try the recipe and leave me a comment about it.

Happy Cooking!

For the printable recipe:

For the recipe of Keto Roti:

Macros: Serves

Calories:

Fat:

Net Carbs:

Protein:

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