Dairy-Free Cooked Mix Daal
Discover the rich, comforting flavors of Dairy-Free Cooked Mix Daal, a hearty and wholesome dish that's perfect for plant-based diets and gluten-free meals. This recipe combines three varieties of nutritious lentils—red lentils, yellow split peas, and green gram—slow-simmered with aromatic spices like cumin, mustard seeds, and turmeric for a depth of flavor. It’s enriched with sautéed onions, garlic, ginger, and a hint of green chili, creating a fragrant and vibrant tempering that brings the dish to life. A splash of lemon juice and a garnish of fresh cilantro complete this wholesome daal, making it a perfect pairing with rice or flatbread. Ready in under an hour, this dairy-free delight is an ideal option for a quick yet fulfilling weeknight dinner. Tags: dairy-free daal recipe, gluten-free Indian lentils, easy plant-based meals.
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dal)
- 0.5 cup Yellow split peas (chana dal)
- 0.5 cup Green gram lentils (moong dal)
- 4 cups Water
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Black pepper
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 medium Green chili, slit
- 8 leaves Curry leaves
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Vegetable oil
- 1 tablespoon Lemon juice
Instructions
Rinse the red lentils, yellow split peas, and green gram lentils under cold water until the water runs clear. This helps to remove excess starch and prevent the daal from being overly thick or mushy.
In a large pot, combine the rinsed lentils with 4 cups of water, turmeric powder, and salt. Bring to a boil over medium-high heat.
Once it reaches a boil, reduce the heat to low and cover the pot. Let it simmer for about 30-35 minutes, or until the lentils are cooked through and soft. Stir occasionally to prevent sticking at the bottom.
While the lentils are cooking, heat vegetable oil in a separate pan over medium heat. Add cumin seeds and mustard seeds. Once they start to splutter, add the black pepper.
Add the chopped onion to the pan and sauté until golden brown.
Add the minced garlic, grated ginger, slit green chili, and curry leaves. Sauté for an additional 2 minutes until the mixture is fragrant.
Stir in the chopped tomato and cook until the tomatoes soften and blend into the mixture, about 3-4 minutes.
Once the lentils are cooked, add this prepared tempering to the pot of cooked daal. Stir to combine well.
Simmer the entire mixture for an additional 5 minutes on low heat, allowing the flavors to meld together.
Remove the pot from the heat and stir in the lemon juice.
Garnish with chopped cilantro before serving.
Serve hot with rice or flatbread.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 189.0 g | 69% | |
| Dietary Fiber | 63.2 g | 226% | |
| Total Sugars | 22.3 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3664 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
