Dairy-Free Traditional Indian Daal
Indulge in the authentic flavors of 'Dairy-Free Traditional Indian Daal,' a comforting and wholesome dish that's packed with rich spices and vibrant aromatics. This vegan-friendly recipe highlights creamy red lentils (masoor dal), simmered until tender, and infused with a savory masala base made from sautéed onion, garlic, ginger, and ripe tomatoes, complemented by warming spices like turmeric, cumin, and coriander. Coconut oil adds a luscious touch, while optional ingredients like mustard seeds and green chili enhance the depth of flavor. Finished with fresh cilantro and a zesty squeeze of lemon, this gluten-free daal is perfect served over basmati rice, quinoa, or paired with soft flatbreads. With minimal prep and cook time, this dish is an easy yet soul-satisfying option for weeknight meals or cozy gatherings.
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dal)
- 3 cups Water
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 medium Tomato, finely chopped
- 1 teaspoon Ground turmeric
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro leaves, chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoon Mustard seeds (optional)
- 1 small Green chili, finely chopped (optional)
Instructions
Rinse the red lentils thoroughly under running water until the water runs clear. Drain and set aside.
In a medium pot, combine the rinsed lentils and 3 cups of water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the lentils are soft and fully cooked. Skim off any foam that forms on the surface. Once cooked, set the pot aside.
In a large skillet or sauté pan, heat the coconut oil over medium heat. Add the cumin seeds and mustard seeds (if using), and let them sizzle for 30 seconds until aromatic.
Add the chopped onion and sauté for 5-7 minutes, or until the onion is golden and translucent.
Stir in the minced garlic, grated ginger, and chopped green chili (if using). Cook for another 1-2 minutes, until fragrant.
Add the finely chopped tomato, ground turmeric, ground coriander, red chili powder, and salt. Cook for 3-5 minutes, stirring frequently, until the tomatoes soften and the mixture forms a thick paste (masala base).
Pour the cooked lentils along with their cooking water into the skillet. Stir well to combine with the masala. If the mixture is too thick, add a little additional water until you reach your desired consistency.
Simmer the dal on low heat for 5-10 minutes, stirring occasionally to prevent sticking.
Remove from heat and stir in the chopped cilantro leaves and freshly squeezed lemon juice.
Serve hot with steamed basmati rice, quinoa, or your favorite flatbread. Garnish with extra cilantro leaves if desired.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 12.9 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1448 mg | 31% | |
*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.
