Low Fat Traditional Indian Daal

Savor the wholesome flavors of this **Low Fat Traditional Indian Daal**, a comforting and nutritious dish that's as light as it is delicious. Made with tender red lentils simmered to perfection, this low-fat recipe is infused with the warmth of turmeric, cumin, and garam masala. Fresh ingredients like minced ginger, garlic, and chopped tomatoes add depth and vibrance, while a hint of lemon juice brightens the flavors. Perfectly spiced for a balance of flavor without excess oil, this daal is a healthy option for those seeking authentic Indian taste. Serve it with steamed rice or whole wheat chapati for a satisfying, protein-packed meal that's easy to prepare in just 40 minutes. A must-try for vegetarians looking for a low-fat Indian recipe that doesn’t compromise on taste!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Red lentils (masoor dal)
• 3 cups Water
• 0.5 teaspoons Turmeric powder
• 0.75 teaspoons Salt
• 0.5 teaspoons Cumin seeds
• 0.5 teaspoons Mustard seeds
• 1 teaspoons Ginger, minced
• 2 cloves Garlic, minced
• 1 Green chili, finely chopped (optional)
• 1 Tomato, finely chopped
• 1 teaspoons Coriander powder
• 0.5 teaspoons Garam masala
• 0.25 teaspoons Chili powder (optional)
• 1 tablespoons Lemon juice
• 2 tablespoons Cilantro (fresh coriander), chopped
• 1 teaspoons Oil (such as sunflower or canola)

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear. Set aside.

Step 2

In a medium saucepan, combine the lentils, 3 cups of water, turmeric powder, and salt. Bring to a boil over medium-high heat, then reduce the heat to low and let it simmer. Skim off any foam that rises to the surface.

Step 3

Cook the lentils for 20-25 minutes, stirring occasionally, until they are soft and the mixture becomes slightly thickened. Add more water if needed to reach your desired consistency.

Step 4

In a small non-stick skillet, heat 1 teaspoon of oil over medium heat. Add the cumin seeds and mustard seeds. Once the seeds begin to pop, add the minced ginger, garlic, and chopped green chili (if using). Sauté for 1-2 minutes until fragrant.

Step 5

Add the chopped tomato, coriander powder, garam masala, and chili powder (if using) to the skillet. Cook for 3-4 minutes, stirring frequently, until the tomatoes soften and the spices are well blended.

Step 6

Pour the spice mixture into the cooked lentils and stir well to incorporate. Let the daal simmer for another 5 minutes on low heat to allow the flavors to meld.

Step 7

Turn off the heat and stir in the lemon juice.

Step 8

Garnish with freshly chopped cilantro and serve hot with steamed rice or whole wheat chapati.

Nutrition Facts

Serving size	(1079.2g)

Amount per serving	% Daily Value*
Calories	341.1

Total Fat 7.5g	0%
Saturated Fat 0.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1810.3mg	0%
Total Carbohydrate 53.0g	0%
Dietary Fiber 19.5g	0%
Total Sugars 7.7g
Protein 20.9g	0%

Vitamin D 0IU	0%
Calcium 148.8mg	0%
Iron 10.4mg	0%
Potassium 1193.5mg	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: 18.6%

Protein: 23.0%

Carbs: 58.4%