Low Fat Dal Tadka
Indulge in the comforting flavors of Low Fat Dal Tadka, a lighter twist on the classic Indian lentil dish that’s rich in taste but low in calories. This wholesome recipe combines protein-packed masoor dal (red lentils) and moong dal (yellow split gram) simmered to creamy perfection with aromatic spices like cumin, turmeric, and garam masala. A vibrant tempering of sautéed garlic, onions, green chili, and tomatoes brings depth and warmth to every spoonful, while fresh coriander and a splash of lemon juice add a refreshing final touch. Perfectly balanced and easy to prepare in under 45 minutes, this guilt-free dal pairs beautifully with steamed rice or soft Indian bread, making it an ideal choice for healthy yet flavorful meals. Whether you're watching your diet or simply savouring a comforting bowl of Indian cuisine, this Low Fat Dal Tadka is a must-try recipe that combines nourishment with authentic taste.
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Recipe Information
Ingredients
- 1 cup split red lentils (masoor dal)
- 0.5 cup yellow split gram (moong dal)
- 4 cups water
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon ghee or olive oil
- 1 teaspoon cumin seeds
- 3 units garlic cloves (finely chopped)
- 1 unit green chili (slit)
- 1 medium onion (finely chopped)
- 1 medium tomato (finely chopped)
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 2 tablespoons fresh coriander leaves (chopped)
- 1 teaspoon lemon juice
Instructions
Rinse the red lentils and yellow split gram thoroughly under cold water until the water runs clear.
In a large saucepan, combine the rinsed lentils with 4 cups of water, turmeric, and salt. Bring to a boil over medium heat.
Reduce the heat to low, cover, and let simmer for about 20 minutes or until the lentils are soft and cooked through. Stir occasionally and remove any foam that appears on the surface.
In a separate small pan, heat 1 teaspoon of ghee or olive oil over medium heat. Add cumin seeds and let them splutter.
Add the chopped garlic and green chili to the pan. Sauté until the garlic turns golden brown.
Stir in the chopped onion and cook until it becomes translucent.
Add the chopped tomato, red chili powder, coriander powder, and garam masala to the onion mixture. Cook until the tomatoes soften and the oil starts to release from the sides.
Pour the tempering mixture into the cooked lentils. Stir well and let simmer for another 5 minutes to incorporate the flavors.
Adjust the seasoning with additional salt if needed. Stir in the chopped coriander leaves and lemon juice before serving.
Serve hot with steamed rice or Indian bread like chapati or naan.
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 21.3 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 3588 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.
