Low Carb Mixed Dal
Experience comfort food reimagined with this flavorful and protein-packed Low Carb Mixed Dal recipe, perfect for a health-conscious lifestyle. A blend of three nutrient-rich lentils—moong dal, masoor dal, and chana dal—creates a creamy, satisfying base, simmered to perfection with warming spices like cumin, mustard seeds, turmeric, and red chili powder. Sautéed aromatics like onion, garlic, and ginger infuse the dish with layers of bold, savory flavor, while a hint of tangy lemon juice and fresh coriander provide the perfect finishing touch. Ready in just an hour, this wholesome, low-carb dal is an ideal option for hearty, plant-based meals, pairing beautifully with steamed vegetables or keto-friendly flatbreads.
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Recipe Information
Ingredients
- 50 grams Moong Dal (split green gram)
- 50 grams Masoor Dal (red lentils)
- 50 grams Chana Dal (split chickpeas)
- 600 ml Water
- 2 tablespoons Ghee or Olive Oil
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Whole Mustard Seeds
- 1 medium Onion, finely chopped
- 3 units Garlic Cloves, minced
- 1 inch Ginger, grated
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1 large Tomato, chopped
- 1 teaspoon Salt
- 2 tablespoons Fresh Coriander Leaves, chopped
- 1 unit Green Chili, slit
- 1 tablespoon Lemon Juice
Instructions
Rinse the moong dal, masoor dal, and chana dal under cold water until the water runs clear. This helps to remove excess starch and any impurities.
In a medium-sized pot, combine the rinsed dals with 600 ml of water. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let the dals simmer for about 20 minutes or until they are soft and cooked through.
While the dals are cooking, heat ghee or olive oil in a pan over medium heat. Add cumin seeds and mustard seeds. Allow them to sizzle for about 30 seconds until aromatic.
Add the finely chopped onion to the pan. Sauté until the onion becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger. Cook for another 2 minutes, ensuring they do not burn.
Add turmeric powder, red chili powder, and coriander powder to the pan. Stir to combine, cooking for another minute to release the flavors of the spices.
Add the chopped tomato and green chili. Cook on medium heat until the tomato softens and the mixture becomes thick, about 5 minutes.
Once the dal mixtures are cooked, mash them slightly using a wooden spoon or a potato masher to achieve a creamy consistency.
Combine the tomato-onion mixture with the cooked dals. Add salt and mix well. Let the assembled dal cook together on low heat for another 5-10 minutes to allow the flavors to meld.
Finish with lemon juice for added brightness and adjust salt to taste. Garnish with freshly chopped coriander leaves before serving.
Serve hot with steamed vegetables or a low-carb flatbread alternative, if desired.
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 20.4 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2081 mg | 44% | |
*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.
