Low Carb Indian Dal

Savor the hearty, aromatic flavors of this Low Carb Indian Dal, a delightful twist on a traditional comfort food that's perfect for those following a low-carb lifestyle. Made with nutrient-packed split mung beans (moong dal), this dish is simmered to perfection and infused with bold spices like cumin, turmeric, and ground coriander. Coconut oil lends a rich, velvety base for a fragrant tempering of onions, garlic, ginger, and green chili, while fresh cilantro and a splash of zesty lemon juice brighten every bite. Ready in just 50 minutes, this protein-packed vegan recipe is an excellent option for a wholesome weeknight dinner or meal prep. Serve it with a side of cauliflower rice or enjoy it on its own for a filling, nutrient-rich meal. A must-try for anyone seeking healthy, flavorful Indian-inspired dishes!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Split mung beans (moong dal)
• 4 cups Water
• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Mustard seeds
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 medium Green chili, slit lengthwise
• 1 medium Tomato, chopped
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the split mung beans under cold water several times until the water runs clear.

Step 2

In a large saucepan, add the mung beans and water. Bring to a boil over medium-high heat, skimming off any foam that forms on the surface.

Step 3

Reduce heat to low, cover the pan partially, and let the beans simmer for 20-25 minutes or until they are tender and cooked through.

Step 4

In a separate frying pan, heat coconut oil over medium heat.

Step 5

Add cumin seeds and mustard seeds to the hot oil and let them sizzle for a few seconds until aromatic.

Step 6

Stir in the chopped onion, and sauté until it becomes golden brown.

Step 7

Add minced garlic, ginger, and the slit green chili. Sauté for another minute until fragrant.

Step 8

Add chopped tomato to the pan, along with turmeric powder, red chili powder, ground coriander, and salt. Cook until the tomatoes become soft and the spices are well combined.

Step 9

Pour the spicy tomato mixture into the cooked mung beans and stir well.

Step 10

Simmer the dal uncovered for another 5 minutes to allow the flavors to meld. Adjust the seasoning if needed.

Step 11

Garnish the dal with fresh cilantro and a squeeze of lemon juice before serving.

Nutrition Facts

Serving size	(1476.4g)

Amount per serving	% Daily Value*
Calories	1069.6

Total Fat 32.6g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2441.9mg	0%
Total Carbohydrate 151.8g	0%
Dietary Fiber 38.2g	0%
Total Sugars 22.4g
Protein 52.7g	0%

Vitamin D 0IU	0%
Calcium 432.6mg	0%
Iron 18.0mg	0%
Potassium 3177.0mg	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: 26.4%

Protein: 19.0%

Carbs: 54.6%