Low Sodium Dal Fry
Savor the comforting warmth of **Low Sodium Dal Fry**, a heart-healthy twist on the classic Indian favorite. This wholesome recipe features protein-packed split pigeon peas (toor dal), infused with aromatic spices like cumin, mustard seeds, and coriander, and brought to life with the tangy zest of fresh lemon juice. With no added salt, this dish relies on caramelized onions, fragrant garlic, bold green chilies, and tender tomatoes to create layers of flavor that shine naturally. Perfectly simmered and garnished with fresh coriander, this dal pairs beautifully with low-sodium chapatis or steamed rice for a satisfying yet mindful meal. Whether you're managing your sodium intake or simply craving a nourishing, flavorful dish, this low sodium dal fry delivers a comforting and guilt-free experience.
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Recipe Information
Ingredients
- 1 cup Split pigeon peas (Toor Dal)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Olive oil
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 1 teaspoon Ginger, minced
- 2 cloves Garlic, minced
- 2 pieces Green chilies, slit
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 2 tablespoons Fresh coriander leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the split pigeon peas under cold running water until the water runs clear. Soak it for 30 minutes if possible for easier cooking.
In a pressure cooker or a pot, add the drained split pigeon peas, water, and turmeric powder. Cook until the dal is soft and mushy. If using a pressure cooker, cook for 3-4 whistles. If using a pot, cook for about 25-30 minutes on medium heat, stirring occasionally.
Heat olive oil in a large pan over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.
Add the chopped onions to the pan and sauté until they turn golden brown.
Stir in the minced ginger and garlic; cook for another minute until fragrant.
Add green chilies, chopped tomatoes, coriander powder, and red chili powder. Cook until the tomatoes turn soft and the oil starts separating from the masala.
Gently add the cooked dal to the pan, combining it with the spice mixture. Mix well and let it simmer for about 5 minutes on low heat, allowing the flavors to meld together.
Adjust the dal's consistency by adding water if needed. Let it simmer until the desired thickness is achieved.
Stir in the lemon juice and adjust any flavors to taste.
Remove the pan from heat and garnish with freshly chopped coriander leaves.
Serve hot with low sodium chapatis or steamed rice for a complete meal.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 12.9 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3770 mg | 80% | |
*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.
