Is Dal Makhani — Black Lentil Stew safe for CKD patients?

This Indian recipe is rated Avoid for chronic kidney disease (CKD). Per serving it has 820mg sodium, 680mg potassium, and 420mg phosphorus. Always check against your daily targets from your nephrologist or renal dietitian.

How can I make Dal Makhani — Black Lentil Stew more kidney-friendly?

See the CKD Tip section on this page for the specific adaptation we recommend. General principles: halve any fish sauce / soy sauce / bouillon; soak peeled vegetables in water to reduce potassium; choose lean meats; serve smaller portions of broth.

Where do these nutrition numbers come from?

Per-serving values are calculated by summing typical ingredient amounts × USDA FoodData Central values, then dividing by the recipe yield. Daily CKD limits referenced follow KDOQI 2020 clinical guidelines. Individual targets vary — always confirm with your renal dietitian.

Avoid

🇮🇳 India · Indian

Dal Makhani — Black Lentil Stew

Whole black lentils + kidney beans slow-cooked overnight with butter and cream.

Prep time 480 min

Servings 4

Calories 380 kcal

CKD Avoid

Nutrition (per serving)

380

Calories

420mg

Phosphorus

420 / 800mg

820mg

Sodium

820 / 2000mg

680mg

Potassium

680 / 2000mg

CKD Tip

Lentils P-extreme. Avoid for CKD or 1/4 cup max portion.

Ingredients

Black lentils, kidney beans
Butter, cream
Onion-tomato base
Garam masala

Creamy Dal Dal Makhani Lentil North Indian Punjabi

Cooking Steps

1
Soak lentils overnight.
2
Pressure cook 30 min.
3
Simmer with cream 6 hours.

Add to your meal plan

Send this recipe's nutrients to the CKD Meal Calculator to track your daily phosphorus, sodium & potassium totals.

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