Dal Makhani (Keto)

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The Golden Temple

📍 Where this dish comes from: Amritsar, Punjab · The Golden Temple
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Dal Makhani (Keto), plated and ready to serve

Dal makhani (butter lentils) is Punjab’s most iconic dish — traditionally simmered overnight on dying embers so that the lentils, butter, and tomato become one inseparable entity. The black soybeans provide a remarkably authentic texture and the overnight soaking creates a similarly creamy result. Slow-cooked for hours until the black soybeans surrender their earthy depth into a sauce enriched with cream, butter, and garam masala, this reaches a richness so profound and comforting that this is, without question, one of the great bowls of food keto has to offer.

What You’ll Need

Ingredients for Dal Makhani (Keto)

Dal Makhani (Keto)

Slow-cooked for hours until the black soybeans surrender their earthy depth into a sauce enriched with cream, butter, and garam masala.
Print Recipe
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 385kcal

Ingredients

  • 200 g black soybeans (keto sub for urad dal) soaked overnight
  • 3 tbsp ghee plus extra for serving
  • 1 onion finely diced
  • 1 tbsp ginger-garlic paste
  • 3 medium tomatoes pureed
  • 1 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 150 ml full-fat cream
  • Salt

Instructions

  • Pressure cook soybeans 40 minutes until very soft.
  • Mash lightly — some whole beans add texture.
  • In a heavy pan, heat ghee and cook onion until deep golden.
  • Add ginger-garlic paste; cook 3 minutes.
  • Add tomato puree and all spices; bhuno until oil separates.
  • Add cooked soybeans; mix well.
  • Add cream; simmer on very low heat 30 minutes.
  • Finish with a ladle of ghee poured on top before serving.

Nutrition

Serving: 1serving | Calories: 385kcal | Protein: 18g | Fat: 26g | Fiber: 7g
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Cooking Dal Makhani (Keto) in the kitchen

Health Benefits

  • Black soybeans provide isoflavones, plant compounds studied for their role in hormonal health.
  • Long cooking develops resistant starch in legumes that can help feed beneficial gut bacteria.
  • Kasuri methi (fenugreek) is studied for its potential to help moderate the glycemic impact of the meal.

Pairs Well With

  • Cauliflower Pulao
  • Almond Flour Roti
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