Low Carb Dal Chawal
Enjoy the comforting flavors of traditional dal chawal with a healthy twist in this Low Carb Dal Chawal recipe! Perfect for those seeking a lighter, carb-conscious version of a classic Indian meal, this dish replaces regular rice with cauliflower rice while retaining the rich, aromatic taste of spiced yellow moong dal. Infused with fragrant cumin, mustard seeds, ginger, and curry leaves, this dish is both wholesome and satisfying. Easy to prepare in under an hour, it’s ideal for meal preppers and anyone looking for a low-carb, gluten-free option packed with bold flavors. Garnish with fresh cilantro and a squeeze of lemon for a refreshing finish, and enjoy a guilt-free indulgence that’s perfect for lunch or dinner.
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Recipe Information
Ingredients
- 1 cup Split yellow moong dal
- 1 large head Cauliflower
- 2 tablespoons Ghee or olive oil
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 1 inch piece Ginger
- 1 Green chili
- 0.25 teaspoon Asafoetida (hing)
- 10 Curry leaves
- 1 teaspoon Salt
- 2 tablespoons Cilantro leaves
- 1 tablespoon Lemon juice
- 3 cups Water
Instructions
Rinse the split yellow moong dal thoroughly under running water and soak it in water for 15 minutes.
While the dal is soaking, prepare the cauliflower rice. Remove the leaves and stem from the cauliflower and cut into florets. Use a food processor to pulse the cauliflower until its texture resembles rice. Set aside.
Drain the soaked dal and add it to a pressure cooker with 3 cups of water, turmeric powder, and a pinch of salt. Cook for 2 whistles or until the dal is soft. If using a saucepan, cover and cook for approximately 20-25 minutes until tender.
In a separate large non-stick pan, heat ghee or olive oil over medium heat. Add cumin and mustard seeds and allow them to sputter.
Add asafoetida, grated ginger, chopped green chili, and curry leaves. Sauté for about 2 minutes until fragrant.
Add the cooked dal to the pan and stir well. Adjust salt to taste. Let the dal simmer on low heat while you prepare the cauliflower rice.
In another pan, add a teaspoon of ghee or olive oil. Add cauliflower rice and a pinch of salt. Sauté on medium-high heat for about 5-7 minutes until the cauliflower rice is tender but not mushy.
Turn off the heat and mix the cauliflower rice with the cooked dal.
Garnish with chopped cilantro leaves and a squeeze of lemon juice before serving.
Serve hot as a delectable low-carb alternative to traditional dal chawal.
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 3654 mg | 159% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 17.7 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 884 mg | 68% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 6356 mg | 135% | |
*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.
