Low Carb Dal Chawal

Reimagine comfort food with this "Low Carb Dal Chawal," a wholesome twist on the beloved Indian classic. This recipe swaps traditional rice with tender, sautéed cauliflower rice, creating a guilt-free, keto-friendly version of the iconic dish. Protein-packed split yellow moong dal is simmered with aromatic spices like cumin, mustard seeds, and asafoetida, then infused with the brightness of ginger, green chili, and curry leaves for an authentic flavor. Perfectly balanced with a hint of lemon and fresh cilantro, this low-carb makeover is ready in under an hour and is ideal for maintaining healthy eating goals without compromising on taste. Enjoy this nutritious yet comforting dish as a hearty meal that satisfies cravings while keeping carbs in check!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Split yellow moong dal
• 1 large head Cauliflower
• 2 tablespoons Ghee or olive oil
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Mustard seeds
• 1 inch piece Ginger
• 1 Green chili
• 0.25 teaspoon Asafoetida (hing)
• 10 Curry leaves
• 1 teaspoon Salt
• 2 tablespoons Cilantro leaves
• 1 tablespoon Lemon juice
• 3 cups Water

Directions

Step 1

Rinse the split yellow moong dal thoroughly under running water and soak it in water for 15 minutes.

Step 2

While the dal is soaking, prepare the cauliflower rice. Remove the leaves and stem from the cauliflower and cut into florets. Use a food processor to pulse the cauliflower until its texture resembles rice. Set aside.

Step 3

Drain the soaked dal and add it to a pressure cooker with 3 cups of water, turmeric powder, and a pinch of salt. Cook for 2 whistles or until the dal is soft. If using a saucepan, cover and cook for approximately 20-25 minutes until tender.

Step 4

In a separate large non-stick pan, heat ghee or olive oil over medium heat. Add cumin and mustard seeds and allow them to sputter.

Step 5

Add asafoetida, grated ginger, chopped green chili, and curry leaves. Sauté for about 2 minutes until fragrant.

Step 6

Add the cooked dal to the pan and stir well. Adjust salt to taste. Let the dal simmer on low heat while you prepare the cauliflower rice.

Step 7

In another pan, add a teaspoon of ghee or olive oil. Add cauliflower rice and a pinch of salt. Sauté on medium-high heat for about 5-7 minutes until the cauliflower rice is tender but not mushy.

Step 8

Turn off the heat and mix the cauliflower rice with the cooked dal.

Step 9

Garnish with chopped cilantro leaves and a squeeze of lemon juice before serving.

Step 10

Serve hot as a delectable low-carb alternative to traditional dal chawal.

Nutrition Facts

Serving size	(1933.9g)

Amount per serving	% Daily Value*
Calories	1306.3

Total Fat 35.4g	0%
Saturated Fat 19.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 71.7mg	0%
Sodium 3653.8mg	0%
Total Carbohydrate 189.9g	0%
Dietary Fiber 45.7g	0%
Total Sugars 17.7g
Protein 72.3g	0%

Vitamin D 0IU	0%
Calcium 884.5mg	0%
Iron 24.8mg	0%
Potassium 6355.6mg	0%

*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.

Source of Calories

Fat: 23.3%

Protein: 21.1%

Carbs: 55.6%