Low Sodium Rote Linsen-Dal
Discover the vibrant flavors of our Low Sodium Rote Linsen-Dal, a healthy twist on the classic Indian lentil curry. Made with tender red lentils simmered to perfection, this recipe combines aromatic spices like cumin seeds, turmeric, and coriander with the freshness of grated ginger, garlic, and juicy tomatoes. Ideal for sodium-conscious diets, it uses natural ingredients to deliver robust flavor without excessive salt. The addition of fresh cilantro and a splash of lemon juice creates a bright, zesty finish, making this dish both nourishing and satisfying. Ready in less than 40 minutes, this wholesome dal pairs beautifully with rice, flatbread, or on its own as a hearty soup. Perfect for a plant-based meal, Low Sodium Rote Linsen-Dal is a must-try for those seeking simple yet soul-warming recipes.
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Recipe Information
Ingredients
- 250 grams red lentils
- 1 liter water
- 1 medium, finely chopped onion
- 1 inch piece, grated ginger
- 3 cloves, minced garlic
- 0.5 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon ground black pepper
- 2 medium, chopped tomatoes
- 2 tablespoons, chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 optional, finely chopped green chilies
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
In a large pot, add the rinsed lentils and the water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer uncovered for 15-20 minutes, or until the lentils are tender.
While the lentils are cooking, heat olive oil in a separate skillet over medium heat.
Add the cumin seeds to the skillet and sauté for about 30 seconds until they begin to sizzle and release aroma.
Add the finely chopped onion to the skillet and sauté for 5-7 minutes until the onion becomes golden brown.
Stir in the grated ginger and minced garlic, cooking for 1-2 minutes until fragrant.
Add turmeric powder, coriander powder, and ground black pepper, stirring well to combine the spices with the onion mixture.
Add the chopped tomatoes and cook for 3-4 minutes until they soften.
If using, add the finely chopped green chilies and sauté for another minute.
Once the lentils are tender, add the cooked spice and tomato mixture into the pot with the lentils. Stir well to combine.
Let the dal simmer for another 5 minutes, allowing the flavors to meld together.
Remove from heat and stir in the lemon juice for a fresh hint of acidity.
Garnish with freshly chopped cilantro before serving.
Serve the low sodium Rote Linsen-Dal warm with rice or flatbread of your choice.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 21.3 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2137 mg | 45% | |
*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.
