Lentil Daal
Discover the rich, comforting flavors of Lentil Daal, a quintessential Indian dish that's as wholesome as it is satisfying. This recipe features tender red lentils simmered to perfection with turmeric and salt, then infused with a fragrant spice blend of cumin, mustard seeds, and garam masala for an aromatic explosion of flavor. A savory mix of sautéed onions, garlic, ginger, and tomatoes adds depth, while fresh cilantro and a splash of lemon juice provide vibrant, zesty notes. Quick to prepare in just under an hour, this vegan and gluten-free dish is perfect for a hearty dinner served with fluffy steamed rice or warm bread. Packed with plant-based protein and bold spices, Lentil Daal is a must-have recipe for anyone seeking comfort food with a healthy twist.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 Green chili, finely chopped
- 1 medium Tomato, diced
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the red lentils under cold running water until the water runs clear.
In a saucepan, combine the rinsed lentils, 4 cups of water, and turmeric powder. Bring it to a boil over medium-high heat.
Reduce the heat to medium-low and simmer the lentils uncovered for about 15-20 minutes, or until they are soft and tender. Skim off any foam that appears on the surface.
While the lentils are cooking, heat the vegetable oil in a skillet over medium heat.
Add the cumin seeds and mustard seeds. Stir them for about 30 seconds until the seeds start to splutter.
Add the chopped onion to the skillet and sauté until it becomes golden brown.
Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another minute until fragrant.
Add the diced tomato to the skillet along with the ground coriander, ground cumin, and garam masala. Cook for 5-7 minutes until the tomatoes are soft and the oil starts to separate from the spice mixture.
Once the lentils are cooked, add them to the skillet with the spice mixture. Mix well and add salt to taste.
Simmer for another 5-10 minutes, adjusting the consistency with water if needed.
Remove from heat and stir in the chopped cilantro and lemon juice.
Serve hot with steamed rice or bread.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 12.5 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1401 mg | 30% | |
*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.
