Sugar-Free Yellow Daal
Warm, comforting, and packed with flavor, Sugar-Free Yellow Daal is a wholesome dish perfect for both weeknight dinners and special occasions. This vibrant recipe features tender yellow lentils simmered to creamy perfection, infused with the earthy notes of turmeric and a fragrant tempering of cumin, mustard seeds, garlic, and ginger. A splash of zesty lemon juice and fresh cilantro elevate this dish, while green chilies and optional red chili powder add a customizable kick. Made with nutritious ingredients and completely free of added sugars, this versatile daal can be served as a hearty soup, or paired with rice, roti, or naan for a satisfying meal. With just 10 minutes of prep and easy cooking steps, this protein-packed vegan and gluten-free recipe is perfect for anyone seeking a healthy twist on traditional Indian cuisine.
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Recipe Information
Ingredients
- 1 cup Yellow lentils (moong dal or toor dal)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 tablespoon Ghee (or neutral cooking oil for vegan option)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 2 pieces Green chilies, slit lengthwise
- 1 medium Tomato, finely chopped
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder (optional)
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the yellow lentils thoroughly under cold water until the water runs clear.
In a medium-sized pot, combine the lentils, 3 cups of water, turmeric powder, and 1/2 teaspoon of salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the lentils are soft and fully cooked. Mash lightly with a spoon or whisk for a creamier texture if desired.
In a separate small pan, heat the ghee or oil over medium heat. Once hot, add the cumin seeds and mustard seeds, and let them sizzle for 30 seconds.
Add the minced garlic, ginger, and green chilies to the pan. Sauté for 1-2 minutes or until fragrant and the garlic is golden.
Stir in the chopped tomato and cook until it softens, about 5 minutes. Add the coriander powder, remaining salt, and red chili powder if using. Mix well.
Pour the tempering mixture into the cooked lentils and stir to combine. Let it simmer for 5 minutes to blend the flavors.
Stir in the fresh cilantro and lemon juice before serving.
Serve the sugar-free yellow daal hot with cooked rice, roti, or naan, or enjoy it as a soup.
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 9.3 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3049 mg | 65% | |
*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.
