Low fat Indian dahl is one of my favourite curries. Suitable for vegans it’s relatively quick and simple to make. When you’re in the need of something healthy and filling that’s meat free and really tasty, you cant go wrong with this low fat Indian dahl.
This low fat Indian dahl recipe shows you how to make a simple vegetable dahl that’s virtually fat free.
It’s so low in fat and low in calories. Why? Because I miss out the tablespoons of oil and ghee associated with many other traditional Indian dahl’s.
But, I promise you, I haven’t left out any of the taste.
Not only that this curry is gluten free, vegan and vegetarian.
It’s the ultimate comfort food to suite all tastes! A keeper for your collection of low calorie Indian recipes!
I like to make this low fat Indian dahl during the week for dinner.
The recipe makes two servings and can be frozen. So I’ll get another portion for another dinner that week too.
It can be quite spicy, so if you need to you can always reduce the amount of green chilli paste you put in.
Serving Suggestions To Accompany Low Fat Indian Dahl
- Serve with freshly steamed vegetables.
- Add some cooked chopped spinach into the dahl mixture.
- Serve with some no fat Greek yogurt.
- Serve with 4 tablespoons of cooked rice or 3 chapatti / naan breads per person (will change calorie and fat content).
About When You Make This Lentil Dahl Recipe
- Give your dried red lentils a quick rinse in cold water under the tap in a sieve then drain them before you place them in a pot. That just helps to ensure they’re clean.
- Can I keep my dahl in the fridge after cooking? Yes keep it in a sealed container for 3 – 4 days.
- Can I freeze my dahl? Yes. But let it cool first and then portion it out into containers. Then it’s easy to grab and defrost for a future quick dinner!
- Can I make more than 2 portions? Yes. Just change the number of servings required in the recipe label below and you’ll get the new quantites of ingredients required.
- How many calories in this dahl recipe? There are only 261 calories in this dahl, excluding any accompaniments.
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Other Low Calorie Indian Recipes You Might Also Like
- Vegan green lentil dahl is simply delicious, mouth-watering and perfect as a meat free dinner. Filling and with just the right amount of chilli spice, even meat eaters will find this agreeable too!
- One pot sweet potato and chickpea curry is a fantastic quick healthy budget recipe to make. Delicious and full flavoured this filling vegan curry is perfect for freezing too!
- Healthy vegan chickpea curry is low cost, low calorie and extremely filling. Easy to make, just one portion of this low fat curry recipe provides nearly three quarters of your daily recommended dietary fibre requirement!
- One pot chickpea and red lentil dahl is just packed with flavour. A delicious easy healthy and vegan recipe that’s great served with rice or naan breads!
Low fat Indian dahl. Suitable for vegans and quick and simple to make. When you're in the need of something healthy and filling that's meat free and really tasty, you cant go wrong with this low fat Indian dahl.
Low Fat Indian Dahl Recipe
My preference, if this is a mid-week curry, is to serve this low fat Indian dahl with some steamed green vegetables.
At the weekend though, if this was a Sunday curry, I would be looking to have this with rice, or better still some of my delicious homemade naan breads!
Whatever your preference I’m pretty sure you’ll soon be adding this low fat Indian recipe to your list of “go-to” homemade Indian Curries!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Low Fat Indian Dahl
- 120 g red split lentils
- 600 ml freshly boiled water
- Low fat cooking spray
- 3 finely chopped garlic cloves
- 1 inch piece of ginger peeled and finely chopped
- 1/2 medium size onion , diced
- 1/2 tsp cumin seeds
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp green chilli paste*
- 1/2 large tomato finely chopped
- 1 tsp tomato puree
- 1/2 large tomato roughly chopped
- Pinch of dried fenugreek leaves
- 1 tbsp chopped fresh coriander
- In a medium sized pot, place the red split lentils and cover with the freshly boiled water.
- Put a low to medium heat on under the pan. Stir the lentils every now and then, they should only be simmering, not boiling. Turn off the heat completely at the stage when the lentils are soft and mushy, approximately 30 minutes.
- Whilst lentils are cooking you can be preparing and chopping the rest of the other ingredients.
- Spray the bottom of a small saucepan approximately 6 times with the low fat cooking spray. Turn on heat high and when the spray oil begins to bubble, turn down the heat.
- Add the garlic and ginger. Keep stirring the garlic and ginger in the saucepan and use drops of boiled water from the kettle to prevent any sticking or burning for about 3 to 4 minutes.
- Once the garlic and ginger are soft, add the diced onion and cumin seeds and continue stirring and adding small quantities of boiled water from the kettle when required to again prevent any sticking or burning for about 3 to 4 minutes.
- Once the ingredients are soft and lightly browned add the salt, turmeric powder, green chilli paste, finely chopped tomato, and tomato puree and stir mixing everything together for 2 minutes.
- Add the onion mixture to the pot of soft mushy lentils.
- Turn on a gentle heat under the saucepan of lentils, add the roughly chopped tomato, fenugreek leaves and chopped coriander.Stir together for about 1 minute until the tomato softens. Then serve.