Soy-Free Yellow Daal
Delight in the comforting flavors of this Soy-Free Yellow Daal, a wholesome, aromatic dish that's perfect for any meal. Packed with protein-rich yellow lentils and infused with bold spices like cumin, coriander, and turmeric, this recipe offers a fragrant twist on traditional daal without any soy. The tempering of ghee or vegan coconut oil, garlic, ginger, chili, and mustard seeds gives it an irresistible depth of flavor, while the fresh tomato, cilantro, and a splash of lemon juice brighten every bite. With just 10 minutes of prep and 30 minutes of cooking time, this daal is an easy-to-make, satisfying option that's naturally gluten-free and versatile enough to pair with rice, flatbread, or enjoy on its own. Perfect for lovers of healthy, homemade Indian cuisine!
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Recipe Information
Ingredients
- 1 cup Yellow split lentils (moong dal or toor dal)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Ghee or coconut oil (for a vegan option)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 2 pieces Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 1 piece Green chili, finely chopped
- 1 medium Tomato, finely chopped
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Red chili powder
- 2 tablespoons Fresh cilantro leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the yellow lentils well under running water until the water runs clear. This helps remove excess starch.
In a medium pot, combine the lentils, water, turmeric powder, and salt. Bring the mixture to a boil over medium heat, skimming off any foam that forms on the surface.
Once boiling, reduce the heat to low and cover the pot partially. Simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and creamy. Add more water if needed to adjust the consistency.
While the lentils are cooking, prepare the tempering. Heat the ghee or coconut oil in a small pan over medium heat.
Add the cumin seeds and mustard seeds to the oil. Let them sizzle and pop for about 30 seconds.
Stir in the minced garlic, ginger, and green chili. Sauté for 1-2 minutes until fragrant.
Add the chopped tomato, ground coriander, ground cumin, and red chili powder to the pan. Cook for 3-4 minutes, stirring often, until the tomato softens and the spices are well incorporated.
Pour the tempering mixture into the cooked lentils. Mix well to combine.
Simmer the daal for another 5 minutes to allow the flavors to meld together. Adjust the seasoning with additional salt if necessary.
Turn off the heat and stir in the freshly chopped cilantro and lemon juice.
Serve the soy-free yellow daal hot with steamed rice, flatbread, or as a standalone dish. Enjoy!
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2430 mg | 106% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 8.6 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2446 mg | 52% | |
*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.
