Low Carb Dhal Rice
Rich in flavors yet light on carbs, this Low Carb Dhal Rice is the perfect fusion of health and comfort. Made with fluffy cauliflower rice and a hearty, spiced red lentil dhal, this recipe offers a guilt-free twist on the Indian classic. Infused with aromatic spices like cumin, mustard seeds, and turmeric, and brought to life with fresh ginger, garlic, and zesty green chilies, each bite is a burst of flavor. The dish is quick to prepare, with just 15 minutes of prep time and a total cooking time of 30 minutes, making it an ideal option for weeknight dinners. Garnished with fragrant cilantro, this gluten-free, vegetarian dish is not only wholesome but also a feast for the senses. Whether you’re following a low-carb diet or just looking to switch things up, this recipe is a satisfying, healthy choice for four. Fresh, vibrant, and utterly delicious—Low Carb Dhal Rice is here to elevate your meals!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 0.5 cup Red lentils
- 2 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 tablespoon Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 inch piece, grated Ginger
- 2 minced Garlic cloves
- 1 small, finely chopped Onion
- 1 medium, finely chopped Tomato
- 2 slit lengthwise Green chilies
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 2 tablespoons, chopped Fresh cilantro
Instructions
Prepare the cauliflower rice by removing the leaves and cutting the cauliflower into small florets. Use a food processor to pulse the florets until they resemble the texture of rice. Set aside.
Rinse the red lentils under cold water until the water runs clear. In a medium pot, combine the lentils, 2 cups of water, turmeric powder, and salt. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the lentils are soft and mushy. Stir occasionally to prevent sticking.
In a large skillet, heat the coconut oil over medium heat. Add the mustard seeds and cumin seeds. When they begin to sizzle and pop, add the ginger, garlic, and chopped onion. Saute until the onions are translucent.
Add the chopped tomato and green chilies to the skillet. Cook until the tomatoes soften.
Stir in the coriander powder and red chili powder. Cook for an additional minute until the spices are aromatic.
Add the cooked lentils to the skillet and mix well. Cook for another 5 minutes, allowing the flavors to blend.
In a separate pan, lightly sauté the cauliflower rice over medium heat for about 5-7 minutes, until it is just tender but not mushy. Add a pinch of salt to season.
Serve the lentil mixture over the cauliflower rice. Garnish with fresh cilantro and enjoy your low-carb Dhal Rice.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4791 mg | 208% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 35.0 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3590 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.
