Dairy-Free Yellow Daal
Experience the comforting warmth of Dairy-Free Yellow Daal, a wholesome and aromatic Indian-inspired dish that's naturally free from dairy yet luxuriously creamy, thanks to the addition of coconut milk. This recipe features tender yellow split lentils simmered to perfection and infused with a medley of vibrant spices like turmeric, cumin, and coriander for an irresistibly flavorful base. Sautéed onion, garlic, and ginger create a rich savory depth, while fresh tomato and a dash of lemon or lime juice add a bright, tangy finish. Simple to prepare in just 40 minutes, this vegan-friendly daal is perfect for a hearty family dinner or a nourishing meal prep option. Serve it steaming hot over basmati rice, quinoa, or paired with warm flatbreads for a satisfying and nutrient-packed dish. Whether you're seeking a gluten-free comfort food option or looking to elevate your plant-based recipes, this flavorful yellow daal is sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 1 cup Yellow split lentils (moong dal or toor dal)
- 3 cups Water
- 0.5 cup Coconut milk
- 2 tablespoons Cooking oil (e.g., coconut oil or avocado oil)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika or mild chili powder (optional for heat)
- 1 medium Tomato, finely chopped
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 tablespoon Lemon or lime juice
Instructions
Rinse the yellow split lentils thoroughly under cold water until the water runs clear.
In a medium-sized pot, combine the lentils and water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 20 minutes, or until the lentils are soft and fully cooked. Skim off any foam that rises to the top during cooking.
While the lentils are cooking, heat the cooking oil in a large skillet or saucepan over medium heat.
Add the cumin seeds and mustard seeds to the hot oil and let them sizzle for about 30 seconds, until fragrant and popping.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger and cook for another 1-2 minutes until fragrant.
Add the turmeric powder, ground coriander, ground cumin, and paprika (if using). Mix well and cook the spices for about 1 minute to enhance their flavor.
Stir in the chopped tomato and cook until the tomato softens and breaks down, about 3-5 minutes.
Once the lentils are cooked, pour them (along with their cooking liquid) into the skillet with the spice and tomato mixture. Mix well to combine.
Stir in the coconut milk and salt. Let the daal simmer for 5-7 minutes, allowing the flavors to meld together. Add more water if the consistency is too thick for your preference.
Remove the daal from heat and stir in the lemon or lime juice for a touch of brightness.
Garnish with chopped fresh cilantro and serve hot with rice, quinoa, or your favorite flatbread.
Nutrition Facts
Calories |
1123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 163.7 g | 60% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 21.2 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2754 mg | 59% | |
*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.
