Low Carb Spinach Daal

Packed with vibrant flavors and wholesome ingredients, Low Carb Spinach Daal is a delightful twist on a traditional Indian favorite, perfect for those watching their carb intake. This nutritious, high-protein dish combines creamy yellow moong dal and tender spinach leaves with aromatic spices like cumin, turmeric, and garlic, all elevated with a zesty squeeze of fresh lemon juice. Made with ghee or coconut oil for a vegan-friendly option, this hearty daal is not only low-carb but also gluten-free and incredibly satisfying. Serve it as a standalone meal or pair it with cauliflower rice or keto-friendly flatbreads for a comforting, healthy dinner that fits seamlessly into your wellness goals. With minimal prep time and easy-to-follow steps, this recipe is a must-try for busy weeknights or meal prep!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Yellow moong dal (split yellow lentils)
• 4 cups Fresh spinach leaves
• 4 cups Water
• 1 tablespoon Ghee (or coconut oil for vegan option)
• 4 cloves Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoons Lemon juice
• 2 tablespoons Cilantro, chopped

Directions

Step 1

Rinse the yellow moong dal thoroughly under running water until the water runs clear, then soak it in water for 15 minutes. Drain and set aside.

Step 2

Wash the spinach leaves thoroughly, chop them finely, and set aside.

Step 3

In a large pot, combine the soaked lentils with 4 cups of water, turmeric powder, and salt. Bring to a boil over medium-high heat.

Step 4

Reduce the heat to medium-low and simmer the lentils for 20–25 minutes, stirring occasionally, until they turn soft and mushy. Mash slightly with the back of a spoon or whisk for a creamy consistency.

Step 5

In a separate pan, heat ghee (or coconut oil for a vegan option) over medium heat. Add cumin seeds and allow them to sizzle for 30 seconds.

Step 6

Add minced garlic and grated ginger, sautéing for 1–2 minutes until fragrant and golden brown.

Step 7

Stir in the red chili powder and chopped spinach leaves. Cook for 3–4 minutes until the spinach wilts completely.

Step 8

Pour the spinach mixture into the cooked lentils and stir well to combine. Adjust the consistency of the daal by adding a little water if needed.

Step 9

Simmer the combined mixture for another 5 minutes, allowing the flavors to meld together.

Step 10

Turn off the heat and stir in fresh lemon juice.

Step 11

Garnish with chopped cilantro and serve warm. Enjoy this low-carb spinach daal on its own or with cauliflower rice or a low-carb flatbread.

Nutrition Facts

Serving size	(1312.4g)

Amount per serving	% Daily Value*
Calories	889.2

Total Fat 17.7g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 42mg	0%
Sodium 2493.5mg	0%
Total Carbohydrate 133.1g	0%
Dietary Fiber 20.2g	0%
Total Sugars 7.1g
Protein 53.3g	0%

Vitamin D 0IU	0%
Calcium 306.0mg	0%
Iron 14.7mg	0%
Potassium 3152.7mg	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: 17.6%

Protein: 23.6%

Carbs: 58.8%