Low Sodium Yellow Daal

Warm, nourishing, and packed with flavor, this Low Sodium Yellow Daal is the perfect way to enjoy a hearty vegetarian dish without compromising on your health goals. Made with creamy yellow moong dal and infused with aromatic spices like cumin, turmeric, and coriander, this recipe delivers authentic Indian flavors while keeping the sodium content in check. Fresh garlic, ginger, and a touch of lemon juice brighten up the dish, making it both comforting and refreshing. Ready in just 40 minutes, this wholesome dal pairs beautifully with steamed rice, quinoa, or whole wheat flatbread for a balanced, low-sodium meal that’s both satisfying and easy to prepare. Whether you're following a low-salt diet or simply looking for a lighter twist on a classic dish, this vibrant yellow daal will quickly become a mealtime favorite.

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Yellow moong dal (split yellow lentils)
• 3 cups Water
• 0.5 teaspoon Turmeric powder
• 1 tablespoon Olive oil
• 0.5 teaspoon Cumin seeds
• 2 cloves Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 1 medium Onion, finely chopped
• 1 medium Tomato, finely chopped
• 0.5 teaspoon Ground coriander
• 0.25 teaspoon Red chili powder
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Lemon juice

Directions

Step 1

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

Step 2

In a medium saucepan, combine the rinsed dal, 3 cups of water, and turmeric powder. Bring to a boil over medium-high heat, skimming off any foam that forms on the surface.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes or until the dal is soft and fully cooked. Stir occasionally to prevent sticking. If needed, add an extra 1/4 cup of water during cooking to maintain a soupy consistency.

Step 4

In a separate small skillet, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds or until aromatic.

Step 5

Add the minced garlic and grated ginger to the skillet, sautéing for about 1 minute until golden and fragrant.

Step 6

Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.

Step 7

Stir in the chopped tomato, ground coriander, and red chili powder. Cook for 3-4 minutes until the tomatoes break down and the mixture forms a thick, flavorful base.

Step 8

Gently transfer the cooked spice mixture into the saucepan with the cooked dal. Stir well to combine and let simmer for 5 more minutes to blend the flavors.

Step 9

Turn off the heat, add fresh cilantro and lemon juice, and stir to incorporate.

Step 10

Serve hot with steamed rice, quinoa, or whole wheat flatbread for a complete, low-sodium meal.

Nutrition Facts

Serving size	(1186.3g)

Amount per serving	% Daily Value*
Calories	913.5

Total Fat 17.5g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 68.4mg	0%
Total Carbohydrate 140.2g	0%
Dietary Fiber 21.2g	0%
Total Sugars 14.0g
Protein 52.4g	0%

Vitamin D 0IU	0%
Calcium 226.1mg	0%
Iron 11.7mg	0%
Potassium 3051.8mg	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: 17.0%

Protein: 22.6%

Carbs: 60.4%