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High FODMAP
Dal Makhani
Avoid during the elimination phase of the diet.
Dal makhani is a rich, slow-cooked North Indian dish traditionally made with black lentils and kidney beans. Authentic recipes rely heavily on butter, cream, and aromatic spice blends that compound digestive load. The combination of multiple legumes and dairy concentrates fermentable and fat-based triggers significantly. Strict limitation prevents severe gastrointestinal distress.
fork_spoon Serving Size
No safe serving size
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sticky_note_2 Clinical Notes
Creating a low-FODMAP version requires substituting heavy cream with coconut milk and using only one legume type in minimal quantities. Replacing butter with olive oil and avoiding garlic-infused dairy prevents hidden triggers that worsen symptoms. Simmering the dish for extended periods breaks down resistant starches more completely and softens fiber structures. Always serve alongside plain rice rather than bread to maintain a gentler overall carbohydrate profile.
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Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.