Low Sodium Lentil Daal
Dive into the comforting warmth of this Low Sodium Lentil Daal, a flavorful and heart-healthy twist on the classic Indian dish! Packed with protein-rich red lentils and simmered with aromatic spices like cumin, coriander, and garam masala, this recipe delivers bold flavor without relying on excessive salt. Fresh ingredients such as ginger, garlic, onion, and tomato create a rich, wholesome base, while a splash of lemon juice and a garnish of cilantro brighten every bite. Perfectly suited for anyone watching their sodium intake, this daal is simple to prepare in under 40 minutes and pairs beautifully with fluffy white rice or warm naan. Whether you're looking for a nourishing vegetarian dinner or a flavorful side dish, this recipe is bound to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Black pepper
- 1 inch piece, grated Ginger
- 3 minced Garlic cloves
- 1 medium, finely chopped Onion
- 1 large, chopped Tomato
- 2 tablespoons, chopped Cilantro leaves
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
Instructions
Rinse the red lentils thoroughly under running water until the water runs clear. Drain and set aside.
In a medium saucepan, add the rinsed lentils and 3 cups of water. Stir in the turmeric powder.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the lentils are tender.
While the lentils are cooking, heat olive oil in a pan over medium heat. Add cumin seeds and allow them to sizzle for a few seconds.
Add chopped onion to the pan, sauté until it becomes translucent.
Stir in the garlic and ginger, and cook for another minute until fragrant.
Add the chopped tomato and cook until the tomato softens and blends with the onions.
Mix in coriander powder, garam masala, and black pepper, cooking the spices for a minute.
Once the lentils are cooked, add the onion-tomato mixture to the lentil pot.
Stir well and let the daal simmer for another 5-10 minutes, adjusting the consistency with additional water if needed.
Remove from heat and stir in lemon juice and half of the chopped cilantro.
Garnish with the remaining cilantro before serving.
Serve hot with rice or naan.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1796 mg | 78% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 26.4 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1649 mg | 35% | |
*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.
