Low Carb Spinach Daal
Indulge in the wholesome goodness of Low Carb Spinach Daal, a nutrient-rich twist on a classic comfort dish. This recipe combines creamy yellow moong dal with vibrant spinach leaves for a protein-packed, fiber-filled meal that fits perfectly into a low-carbohydrate lifestyle. Flavored with aromatic garlic, ginger, and warming spices like cumin and turmeric, this daal is simmered to perfection and finished with fresh lemon juice for a tangy zest. Whether you prefer it as a standalone bowl or paired with cauliflower rice or low-carb flatbread, this spinach daal offers a satisfying, guilt-free dinner option that's both vegan-friendly (with coconut oil) and gluten-free. Ready in under 45 minutes, this simple yet flavorful dish is perfect for busy weeknights or a nourishing, light meal anytime.
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Recipe Information
Ingredients
- 1 cup Yellow moong dal (split yellow lentils)
- 4 cups Fresh spinach leaves
- 4 cups Water
- 1 tablespoon Ghee (or coconut oil for vegan option)
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Lemon juice
- 2 tablespoons Cilantro, chopped
Instructions
Rinse the yellow moong dal thoroughly under running water until the water runs clear, then soak it in water for 15 minutes. Drain and set aside.
Wash the spinach leaves thoroughly, chop them finely, and set aside.
In a large pot, combine the soaked lentils with 4 cups of water, turmeric powder, and salt. Bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer the lentils for 20–25 minutes, stirring occasionally, until they turn soft and mushy. Mash slightly with the back of a spoon or whisk for a creamy consistency.
In a separate pan, heat ghee (or coconut oil for a vegan option) over medium heat. Add cumin seeds and allow them to sizzle for 30 seconds.
Add minced garlic and grated ginger, sautéing for 1–2 minutes until fragrant and golden brown.
Stir in the red chili powder and chopped spinach leaves. Cook for 3–4 minutes until the spinach wilts completely.
Pour the spinach mixture into the cooked lentils and stir well to combine. Adjust the consistency of the daal by adding a little water if needed.
Simmer the combined mixture for another 5 minutes, allowing the flavors to meld together.
Turn off the heat and stir in fresh lemon juice.
Garnish with chopped cilantro and serve warm. Enjoy this low-carb spinach daal on its own or with cauliflower rice or a low-carb flatbread.
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 2494 mg | 108% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 7.1 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3153 mg | 67% | |
*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.
