Nut-Free Yellow Daal
Indulge in the comforting goodness of Nut-Free Yellow Daal, a wholesome and aromatic Indian-inspired dish that's perfect for nourishing meals or satisfying weeknight dinners. This protein-packed recipe combines tender yellow split lentils simmered with earthy turmeric, aromatic spices like cumin and coriander, and a zesty hint of lemon juice for a flavorful finish. Completely nut-free and easily adaptable for vegan diets, this dish is made even more delightful with a sizzling spice infusion (tadka) of garlic, ginger, and juicy tomatoes. Garnished with fresh cilantro, this creamy daal is best served with steamed rice or warm flatbread for a heartwarming, gluten-free meal that's rich in nutrition and bursting with taste. Ideal for meal prep, dinner parties, or cozy nights in—explore the irresistible simplicity of this Nut-Free Yellow Daal!
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Recipe Information
Ingredients
- 1 cup Yellow split lentils (moong dal or toor dal)
- 4 cups Water
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 2 tablespoons Vegetable oil or ghee (optional for vegan: use vegetable oil)
- 1 teaspoons Cumin seeds
- 3 cloves Garlic cloves (minced)
- 1 teaspoons Fresh ginger (grated)
- 1 whole Green chili (finely chopped, optional for spice)
- 1 medium Tomato (finely chopped)
- 1 teaspoons Ground coriander
- 1 teaspoons Ground cumin
- 0.5 teaspoons Garam masala
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 teaspoons Lemon juice
Instructions
Rinse the yellow split lentils thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the lentils, 4 cups of water, and turmeric powder. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and creamy. Add more water if needed for your desired consistency.
Once the lentils are cooked, stir in the salt and set aside.
In a small skillet or pan, heat the vegetable oil or ghee over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Stir in the minced garlic, grated ginger, and green chili (if using). Sauté for 1-2 minutes until golden and aromatic.
Add the chopped tomato, ground coriander, ground cumin, and garam masala. Cook for 3-5 minutes, stirring occasionally, until the tomatoes soften and the spices are well blended.
Pour the tempered spice mixture (tadka) into the cooked lentils and stir well to combine.
Simmer the daal for another 5 minutes to let the flavors meld together.
Turn off the heat and stir in the fresh lemon juice.
Garnish with chopped cilantro before serving.
Serve hot with steamed rice or flatbread (such as roti or naan).
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 8.5 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2477 mg | 53% | |
*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.
