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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.
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Low Fat Indian Dahl

Suitable for vegans, this low fat Indian dahl is relatively quick and simple to make.
Course Dinner
Cuisine Indian, vegan, vegetarian
Keyword healthy dahl, low fat dahl, vegan dahl
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Calories 261kcal
Author Neil

Ingredients

  • 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

Instructions

  • 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.

Notes

* One Small finely chopped green chilli will do if you don’t have green chilli paste.

Nutrition

Calories: 261kcal | Carbohydrates: 50.1g | Protein: 15.1g | Fat: 1.5g | Saturated Fat: 0.5g | Sodium: 1028.6mg | Fiber: 9.2g | Sugar: 5.5g | Vitamin A: 800IU | Vitamin C: 28.1mg | Calcium: 60mg | Iron: 7mg