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 because I miss out the tablespoons of oil and ghee associated with many traditional Indian dahl’s. But, I promise you, I haven’t left out any of the taste!
I like to make this low fat Indian dahl during the week, for dinner, if Lady Lynne is working away. The recipe makes for two and is low cost, 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.
There should be some fantastic aromas in your kitchen whilst you are making this!
- 120g red split lentils
- 600ml freshly boiled water
- Low fat cooking spray
- 3 finely chopped garlic cloves
- 1 inch piece of ginger peeled and finely chopped
- ½ medium size onion, diced
- ½ tsp. cumin seeds
- 1 tsp. salt
- 1 tsp. turmeric powder
- 1 tsp. green chilli paste*
- ½ large tomato finely chopped
- 1 tsp. tomato puree
- ½ 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.
Serving Suggestions with your Low Fat Indian Dahl
My preference, if this is a mid-week curry, is to serve this low fat Indian dahl with some steamed green vegetables which will fill me up more, being complex carbohydrates. At the weekend though, if this was a Sunday curry, I would be looking to have this with rice, or chapatti breads, or even my version of naan breads!
• 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).
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