Low Carb Spinach Dhal

Packed with vibrant flavors and wholesome ingredients, this Low Carb Spinach Dhal is a nourishing twist on the classic Indian comfort dish. Featuring tender yellow moong dal, aromatic spices like cumin and turmeric, and fresh, nutrient-rich spinach, this recipe delivers a hearty and satisfying meal in just 40 minutes. A fragrant coconut oil tempering (tadka) infused with garlic and ginger takes the dish to the next level, making it irresistibly aromatic and full of bold flavors. Perfect for those following a low-carb lifestyle, this dhal is both light and filling, with a zesty hint of lime to brighten every bite. Serve it as a standalone vegetarian main or pair it with cauliflower rice for an utterly delicious, gluten-free feast.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Yellow moong dal (split mung beans)
• 4 cups Water
• 3 cups Fresh spinach leaves (chopped)
• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 3 units Garlic cloves (minced)
• 1 teaspoon Fresh ginger (grated)
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro leaves (for garnish)
• 1 unit Lime (halved, for serving)

Directions

Step 1

Rinse the yellow moong dal thoroughly under running water until the water runs clear.

Step 2

In a large pot or saucepan, combine the rinsed moong dal with 4 cups of water. Bring to a boil over medium-high heat.

Step 3

Reduce the heat to low, cover, and simmer the dal for 20 minutes until it's tender and starts to break down. Stir occasionally and skim off any foam that forms on the surface.

Step 4

Meanwhile, heat the coconut oil in a small skillet or saucepan over medium heat.

Step 5

Add the cumin seeds and mustard seeds to the hot oil. Let them sizzle and pop for about 30 seconds.

Step 6

Add the minced garlic and grated ginger to the skillet, and sauté for 1-2 minutes until aromatic.

Step 7

Stir in the turmeric powder, coriander powder, and red chili powder. Cook for another 30 seconds to toast the spices lightly.

Step 8

Add the chopped spinach leaves to the pot of cooked dal. Stir well to combine.

Step 9

Pour the spiced oil mixture (tadka) into the pot of dal and spinach. Mix thoroughly.

Step 10

Season the dhal with salt to taste. Let it simmer for another 5-10 minutes on low heat, allowing the flavors to meld together.

Step 11

Garnish the finished dhal with fresh cilantro leaves and serve with lime wedges on the side for a burst of citrus flavor.

Nutrition Facts

Serving size	(1431.6g)

Amount per serving	% Daily Value*
Calories	1056.2

Total Fat 33.2g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2577.7mg	0%
Total Carbohydrate 137.6g	0%
Dietary Fiber 40.7g	0%
Total Sugars 14.7g
Protein 57.2g	0%

Vitamin D 0IU	0%
Calcium 581.4mg	0%
Iron 23.4mg	0%
Potassium 3793.0mg	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: 27.7%

Protein: 21.2%

Carbs: 51.1%