Whole30 Indian Dal
Experience the comforting warmth of this *Whole30 Indian Dal*, a wholesome and flavorful plant-based dish that’s gluten-free, dairy-free, and perfect for clean eating enthusiasts. Made with tender red lentils simmered to perfection and infused with aromatic spices like cumin, turmeric, and garam masala, this recipe delivers a bold yet balanced taste of traditional Indian flavors. Coconut oil enhances the richness, while fresh ginger, garlic, and lime juice add a zesty brightness. With the addition of tomatoes and carrots for texture and nutrition, this dal is not only hearty but also vibrant and nourishing. Ready in under an hour, it’s the ideal one-pot meal for satisfying weeknight dinners or meal prep. Serve it as is or pair it with cauliflower rice for a filling Whole30-friendly option.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 4 cups Water
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper
- 1 large Tomato, chopped
- 1 medium Carrot, diced
- 1 teaspoon Salt
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro, chopped
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear, then drain and set aside.
In a large pot, bring the 4 cups of water to a boil. Add the rinsed lentils and let them cook on a gentle simmer for about 15-20 minutes, or until they are tender and starting to break down.
While the lentils cook, heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and grated ginger to the skillet, stir continuously, and cook for an additional 2 minutes until fragrant.
Stir in the turmeric powder, cumin seeds, coriander powder, garam masala, and cayenne pepper. Toast the spices gently in the oil for about 1 minute.
Add the chopped tomato and diced carrot to the skillet. Cook for 5-7 minutes until the vegetables are softened.
Once the lentils are cooked, add the contents of the skillet into the pot with the lentils. Stir well to combine, and add salt to taste.
Allow the dal to simmer on low heat for another 10 minutes, ensuring all flavors meld together.
Just before serving, stir in the lime juice.
Serve warm, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 17.3 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1909 mg | 41% | |
*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.
