Low Carb Indian Dal
Savor the comforting and aromatic flavors of this Low Carb Indian Dal, a light yet satisfying twist on a traditional favorite. Made with protein-packed split mung beans (moong dal), this recipe is enriched with the warm spices of turmeric, cumin, and mustard seeds, complemented by the zesty brightness of fresh cilantro and a hint of lemon juice. The base of sautéed onions, garlic, ginger, and tomatoes brings a depth of flavor that will delight your taste buds while keeping the dish wholesome and nourishing. Perfect for those looking for a healthy, low-carb alternative to classic dal, it’s ready in under an hour and serves as a deliciously warming meal on its own or alongside your favorite low-carb naan or riced cauliflower. This gluten-free and vegan-friendly recipe is a must-try for anyone craving authentic Indian cuisine with a clean-eating twist!
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Recipe Information
Ingredients
- 1 cup Split mung beans (moong dal)
- 4 cups Water
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 medium Green chili, slit lengthwise
- 1 medium Tomato, chopped
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the split mung beans under cold water several times until the water runs clear.
In a large saucepan, add the mung beans and water. Bring to a boil over medium-high heat, skimming off any foam that forms on the surface.
Reduce heat to low, cover the pan partially, and let the beans simmer for 20-25 minutes or until they are tender and cooked through.
In a separate frying pan, heat coconut oil over medium heat.
Add cumin seeds and mustard seeds to the hot oil and let them sizzle for a few seconds until aromatic.
Stir in the chopped onion, and sauté until it becomes golden brown.
Add minced garlic, ginger, and the slit green chili. Sauté for another minute until fragrant.
Add chopped tomato to the pan, along with turmeric powder, red chili powder, ground coriander, and salt. Cook until the tomatoes become soft and the spices are well combined.
Pour the spicy tomato mixture into the cooked mung beans and stir well.
Simmer the dal uncovered for another 5 minutes to allow the flavors to meld. Adjust the seasoning if needed.
Garnish the dal with fresh cilantro and a squeeze of lemon juice before serving.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2031 mg | 88% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 21.9 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3190 mg | 68% | |
*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.
