Low Carb Dal Palak
Discover a nutrient-packed twist on a classic Indian favorite with this **Low Carb Dal Palak**! Made with velvety yellow moong dal and an abundance of fresh spinach, this wholesome recipe is a low-carb alternative to the traditional lentil-spinach curry, perfect for keto-friendly or health-conscious diets. Lightly spiced with aromatic cumin, ginger, garlic, and garam masala, every bite is brimming with comforting flavors and tantalizing warmth. The dish comes together in under 45 minutes, with ghee lending a rich depth and a bright splash of lemon juice adding the perfect zing at the end. Whether served as a filling main or paired with low-carb cauliflower rice, this guilt-free, protein-packed dish is as satisfying as it is nourishing.
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Recipe Information
Ingredients
- 1 cup Yellow Moong Dal
- 4 cups Spinach
- 3 cups Water
- 2 tablespoons Ghee
- 1 teaspoon Cumin Seeds
- 4 cloves Garlic
- 1 inch Ginger
- 2 medium Green Chilies
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Salt
- 0.5 teaspoon Garam Masala
- 2 tablespoons Cilantro Leaves
- 1 tablespoon Lemon Juice
Instructions
Rinse the yellow moong dal thoroughly under running water until the water runs clear. Soak it in enough water for about 10 minutes.
While the dal is soaking, rinse and chop the spinach leaves finely. Set aside.
Drain the soaked dal and transfer it to a pressure cooker. Add 3 cups of water and a pinch of turmeric. Cook the dal for 2-3 whistles until it becomes soft and mushy. Once done, allow the pressure to release naturally.
In a deep skillet or kadai, heat 2 tablespoons of ghee over medium heat. Once hot, add cumin seeds and let them splutter.
Add finely chopped garlic, grated ginger, and sliced green chilies to the ghee. Sauté them until the garlic turns golden brown.
Lower the heat and add the remaining turmeric powder, red chili powder, and sauté briefly to release the flavors. Ensure not to burn the spices.
Add the chopped spinach to the skillet and sauté for about 3-4 minutes until it wilts down.
Pour the cooked moong dal into the skillet with the sautéed spinach mixture. Mix well to combine all the ingredients.
Add salt and let the dal simmer on medium-low heat for about 8-10 minutes, stirring occasionally.
Stir in garam masala and cook for another minute. Adjust the consistency of the dal by adding a little water if it appears too thick.
Garnish with chopped cilantro leaves and a tablespoon of lemon juice. Mix thoroughly and remove from heat.
Serve the Low Carb Dal Palak hot, either on its own or with a side of low-carb cauliflower rice.
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2554 mg | 111% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 3.2 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3576 mg | 76% | |
*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.
