Low Fat Daal Curry

Warm up your dinner table with this comforting and wholesome Low Fat Daal Curry, a light yet flavorful twist on the classic Indian daal recipe. Brimming with protein-rich red lentils, aromatic spices like cumin, turmeric, and coriander, and a tangy splash of lemon juice, this hearty dish delivers bold flavors without the extra fat. Perfectly balanced with the richness of sautéed onion, garlic, and ginger, this curry simmers to perfection in a blend of water and vegetable broth, creating a creamy and satisfying texture. Ready in just 50 minutes, this healthy vegetarian recipe is quick to prepare and ideal for weeknight dinners. Garnished with fresh cilantro and served alongside rice or flatbreads, this low-fat daal curry is not only nutritious but also a soul-soothing addition to your meal rotation. Perfect for fans of plant-based recipes, weight-conscious diners, and spice enthusiasts alike!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Red lentils
• 3 cups Water
• 1 medium Onion
• 3 Garlic cloves
• 1 tbsp Fresh ginger
• 1 large Tomato
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 0.5 tsp Red chili powder
• 1 tsp Salt
• 2 cups Vegetable broth
• 1 tbsp Lemon juice
• 2 tbsp Fresh cilantro
• 0 Cooking spray

Directions

Step 1

Rinse the red lentils thoroughly in cold water until the water runs clear. Drain and set aside.

Step 2

Finely chop the onion, garlic, and tomato. Grate the ginger.

Step 3

Spray a large pot with a light coating of cooking spray and place it over medium heat.

Step 4

Add the chopped onion to the pot and sauté until they become soft and translucent, about 5 minutes.

Step 5

Add the garlic and ginger to the pot and sauté for another 2 minutes until fragrant.

Step 6

Stir in the chopped tomato and cook until the tomato becomes soft, about 3-4 minutes.

Step 7

Add the turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well and cook for 1-2 minutes to allow the spices to release their aromas.

Step 8

Add the rinsed lentils and mix well with the spice mixture.

Step 9

Pour in the water and vegetable broth, and add salt. Stir to combine everything.

Step 10

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until the lentils are mushy and the daal has thickened to your desired consistency. Stir occasionally.

Step 11

Remove the pot from heat and add the lemon juice. Stir well.

Step 12

Chop the fresh cilantro and sprinkle it over the daal curry before serving.

Step 13

Serve hot with rice or flatbreads of your choice.

Nutrition Facts

Serving size	(1761.4g)

Amount per serving	% Daily Value*
Calories	587.6

Total Fat 6.8g	0%
Saturated Fat 1.2g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 5260.7mg	0%
Total Carbohydrate 108.3g	0%
Dietary Fiber 27.0g	0%
Total Sugars 33.1g
Protein 31.2g	0%

Vitamin D 0IU	0%
Calcium 262.8mg	0%
Iron 13.6mg	0%
Potassium 2370.4mg	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: 9.9%

Protein: 20.2%

Carbs: 70.0%