Whole30 Indian Dal

Discover a flavorful twist on a classic Indian dish with this Whole30 Indian Dal, a hearty and wholesome recipe that’s both 100% plant-based and compliant with Whole30 guidelines. Packed with tender red lentils, aromatic spices like turmeric, cumin, and garam masala, and nutrient-rich vegetables such as carrots and tomatoes, this dal is a perfect choice for a nourishing meal. Coconut oil enhances the creaminess, while fresh ginger, garlic, and lime juice brighten each spoonful with layers of vibrant flavor. Quick to make, with just 15 minutes of prep and 35 minutes of cooking, this dish is ideal for busy weeknights or cozy meal prep. Serve it warm and garnished with fresh cilantro for a satisfying and nutrient-packed dinner that celebrates the soulful essence of Indian cuisine. Perfect as a standalone dish or served alongside steamed cauliflower rice for a delicious Whole30 feast!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Red lentils
• 4 cups Water
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 4 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Cayenne pepper
• 1 large Tomato, chopped
• 1 medium Carrot, diced
• 1 teaspoon Salt
• 2 tablespoons Lime juice
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

Rinse the red lentils thoroughly under cold water until the water runs clear, then drain and set aside.

Step 2

In a large pot, bring the 4 cups of water to a boil. Add the rinsed lentils and let them cook on a gentle simmer for about 15-20 minutes, or until they are tender and starting to break down.

Step 3

While the lentils cook, heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 4

Add the minced garlic and grated ginger to the skillet, stir continuously, and cook for an additional 2 minutes until fragrant.

Step 5

Stir in the turmeric powder, cumin seeds, coriander powder, garam masala, and cayenne pepper. Toast the spices gently in the oil for about 1 minute.

Step 6

Add the chopped tomato and diced carrot to the skillet. Cook for 5-7 minutes until the vegetables are softened.

Step 7

Once the lentils are cooked, add the contents of the skillet into the pot with the lentils. Stir well to combine, and add salt to taste.

Step 8

Allow the dal to simmer on low heat for another 10 minutes, ensuring all flavors meld together.

Step 9

Just before serving, stir in the lime juice.

Step 10

Serve warm, garnished with freshly chopped cilantro.

Nutrition Facts

Serving size	(1681.3g)

Amount per serving	% Daily Value*
Calories	658.3

Total Fat 31.6g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2469.4mg	0%
Total Carbohydrate 79.4g	0%
Dietary Fiber 26.1g	0%
Total Sugars 17.3g
Protein 24.3g	0%

Vitamin D 0IU	0%
Calcium 270.3mg	0%
Iron 14.1mg	0%
Potassium 1908.6mg	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: 40.7%

Protein: 13.9%

Carbs: 45.4%