Sugar-Free Vegetable Dal Curry
Dive into the vibrant flavors of this Sugar-Free Vegetable Dal Curry, a wholesome and hearty dish that's as nutritious as it is delicious. Packed with yellow lentils, fresh vegetables like spinach, carrots, and green beans, and spiced with aromatic cumin, turmeric, and garam masala, this curry offers a guilt-free indulgence without any added sugar. Simmered to perfection, the creamy dal base melds beautifully with the sautéed vegetables, providing a rich and satisfying meal. Quick to prepare in under 45 minutes and entirely plant-based, it's perfect for busy weeknight dinners or cozy family meals. Pair it with steamed rice, fluffy quinoa, or warm flatbread for a comforting, healthy feast. Looking for a vegan, sugar-free, and flavor-packed dish? This Vegetable Dal Curry delivers it all.
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Recipe Information
Ingredients
- 1 cup Yellow lentils (moong dal or toor dal)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Cooking oil (coconut or vegetable oil)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 tablespoon Fresh ginger, minced
- 2 cloves Garlic, minced
- 1 medium Onion, chopped
- 2 medium Tomatoes, diced
- 1 medium Carrot, diced
- 1 cup Green beans, chopped
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 cups Spinach leaves, chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the yellow lentils thoroughly under cold water until the water runs clear. Set aside.
In a medium pot, combine the lentils, water, turmeric powder, and salt. Bring to a boil over medium-high heat, then reduce the heat to low and simmer. Cook for 15-20 minutes, stirring occasionally, until the lentils are soft and mushy. Set this aside.
In a large pan or skillet, heat cooking oil over medium heat. Add cumin seeds and mustard seeds. Sauté for 30 seconds or until aromatic and they begin to pop.
Add minced ginger and garlic. Sauté for another 30 seconds, being careful not to burn the garlic.
Stir in the chopped onion and cook for 2-3 minutes until softened and translucent.
Add the diced tomatoes and cook for 4-5 minutes until they soften and break down, forming a thick base.
Add carrots and green beans to the pan along with coriander powder, cumin powder, and red chili powder. Stir well and cook for 5 minutes until the vegetables are slightly tender.
Pour the cooked lentils into the vegetable mixture. Stir thoroughly to combine. Add a little water if the curry seems too thick.
Add garam masala and simmer the curry for an additional 5 minutes. Stir occasionally to prevent sticking.
Stir in the chopped spinach leaves and cook just until wilted, about 1-2 minutes.
Turn off the heat and add fresh cilantro and lemon juice. Stir well to incorporate.
Serve the sugar-free vegetable dal curry warm with steamed rice, quinoa, or flatbread. Enjoy!
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2591 mg | 113% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 23.4 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4607 mg | 98% | |
*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.
