Keto Indian Dal
Discover a low-carb twist on a beloved classic with this flavorful Keto Indian Dal. Perfect for those following a keto lifestyle, this recipe swaps traditional lentils for nutrient-packed yellow squash and riced cauliflower, creating a hearty, wholesome dish that’s both light and satisfying. Sautéed with aromatic spices like cumin, turmeric, and garam masala, and enriched with the creaminess of coconut oil, each bite is bursting with authentic Indian flavors. A splash of tangy lemon juice and fresh cilantro adds a refreshing finish, while optional green chilies give you the freedom to customize the heat to your liking. Ready in just 40 minutes, this guilt-free comfort food is perfect as a stand-alone meal or paired with keto-friendly flatbreads. Packed with vibrant colors and rich spices, Keto Indian Dal is a delicious way to indulge in your favorite Indian cuisine while staying on track with your low-carb goals.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 2 cups Yellow Squash (cubed)
- 1 cup Cauliflower (riced)
- 2 tablespoons Coconut Oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger Paste
- 1 medium Tomato (chopped)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Garam Masala
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Salt
- 2 cups Water
- 2 tablespoons Fresh Cilantro (chopped)
- 1 tablespoon Lemon Juice
- 1 small Green Chilies (optional, chopped)
Instructions
Heat coconut oil in a large pan over medium heat.
Add cumin seeds and let them splutter for about 30 seconds.
Stir in the chopped onion, garlic, and ginger paste; sauté until the onion turns golden brown.
Add the chopped tomato and cook until soft, about 4-5 minutes.
Stir in the turmeric, coriander powder, garam masala, red chili powder, and salt. Mix well to combine the spices with the onion mixture.
Add the cubed yellow squash and riced cauliflower to the pan, stirring to coat in the spice mixture.
Pour in the water, bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the squash is tender and the mixture has thickened.
Adjust seasoning as needed, adding more salt or chili powder to taste.
Stir in the lemon juice and chopped cilantro. If using, add the green chilies for extra heat.
Serve the Keto Indian Dal hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.4 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 406 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
