Low Sodium Cooked Mix Daal
Discover a nourishing bowl of comfort with this Low Sodium Cooked Mix Daal recipe, a delightful medley of three types of lentils—moong dal, masoor dal, and toor dal—perfectly spiced and simmered to golden perfection. Designed to cater to health-conscious palates, this vegan-friendly dish is low in sodium yet brimming with flavor, thanks to aromatic ingredients like cumin seeds, mustard seeds, ginger, and fresh coriander. With a harmonious balance of tangy lemon juice and chili heat, this protein-packed daal is a versatile meal choice that pairs beautifully with steamed rice, crusty bread, or stands strong as a hearty soup. Ready in under an hour, it’s an ideal option for busy weeknights or satisfying family dinners.
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Recipe Information
Ingredients
- 1 cup Moong dal (split yellow gram)
- 1 cup Masoor dal (red lentils)
- 1 cup Toor dal (split pigeon peas)
- 6 cups Water
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Mustard seeds
- 1 medium Green chili, finely chopped
- 1 teaspoon Ginger, grated
- 3 cloves Garlic cloves, minced
- 1 large Tomato, chopped
- 1 medium Onion, finely chopped
- 1 teaspoon Coriander powder
- 0.5 teaspoons Red chili powder
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Olive oil
Instructions
Rinse the moong dal, masoor dal, and toor dal under cold water until the water runs clear. Soak them in water for about 15 minutes, then drain.
In a large pot, add the soaked lentils, 6 cups of water, and turmeric powder. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes or until the lentils are tender and cooked through.
While the lentils are cooking, heat the olive oil in a pan over medium heat. Add the cumin seeds and mustard seeds. Let them sizzle and crackle for about 30 seconds.
Add the chopped onion to the pan and sauté until the onions turn golden brown.
Stir in the garlic, ginger, and green chili. Sauté for another 2 minutes until fragrant.
Add the chopped tomato, coriander powder, and red chili powder. Cook for 5-7 minutes until the tomato is soft and the oil starts to separate from the sauce.
Once the lentils are cooked, add the sautéed mixture to the pot of lentils. Stir until well combined. Let simmer for another 10 minutes, allowing the flavors to meld.
Turn off the heat and stir in the lemon juice.
Garnish with fresh coriander leaves before serving.
Serve hot as a soup or with a side of steamed rice or bread.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 313.1 g | 114% | |
| Dietary Fiber | 68.9 g | 246% | |
| Total Sugars | 19.1 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 6865 mg | 146% | |
*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.
