by Anupy Singla
Lentils cooked into a stew known as dahl or daal are a staple in Indian cuisine. A slow cooker does the work for you in this recipe, softening the tough lentils over the course of several hours.
Per serving: 188 calories, 2g saturated fat, 28g carbohydrates, 11g protein, 14g fiber, 341mg sodium
by Madhur Jaffrey
This vegetarian side dish calls for ghee, a clarified butter frequently used in Indian cuisine, but you can use vegetable oil instead. A veggie dish like this is often paired with basmati rice.
Per serving: 183 calories, 1g saturated fat, 16g carbohydrates, 6g protein, 6g fiber, 889mg sodium
7. Aloo Gobi
by Nigella Lawson
Another variation on traditional aloo gobi, this version includes scallions as well as traditional flavors such as cumin seeds, mustard seeds, coriander, turmeric and ground ginger. Fresh spice seeds heated in a pan until they pop add a richer flavor than preserved preground spices.
Per serving: 118 calories, 0g saturated fat, 15g carbohydrates, 3g protein, 3g fiber, 263mg sodium
8. Mango Lassi
by Sharon Tyler Herbst
Lassi is a popular smoothie-like, yogurt-based beverage in India, and is a cooling complement to spicy food. It's also often served in Malaysia and Singapore.
Per serving: 184 calories, 3g saturated fat, 31g carbohydrates, 5g protein, 1g fiber, 67mg sodium
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