This super easy daal recipe wasn’t supposed to be low carb but with with a few minor tweeks, it’s prefect!


Slow carb (4HB) daal or dal recipe

Slow carb friendly daal

1 cup (210g) red lentils, rinsed well

500s Chicken breast, diced  (not required)

3cm fresh ginger, grated

2 bay leaves

1 cinnamon stick

2 tbs (40g) butter – salt reduced

1 large onion, finely chopped

2 cloves garlic, crushed

2 tsp turmeric

1 tsp cumin

1/2 tsp garam marsala

1/2 tsp chilli flakes

2 tbs lemon juice (can be omitted if you want to be strict & avoid fruits)

1/2-1 tsp salt

1 tbs chopped coriander leaves


Step 1

Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard spices and set aside.

Step 2

Heat the butter in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant. Stir in the lemon juice and season to taste with salt.

Step 3

Add the lentils to the pan and mix well. Cook for a further 3 minutes, stirring constantly. Remove from the heat.

Step 4

While step 3 is occurring, add chicken pieces the pan that the onion and spices were in. Cook until lightly browned and cooked through.

Step 5

Stir in coriander  and chicken into the lentil pot and serve a garnish of coriander.