Traditional Indian Daal
Experience the comforting warmth and robust flavors of *Traditional Indian Daal*, a classic dish cherished across generations. This aromatic recipe features yellow split peas or red lentils simmered to creamy perfection with turmeric and salt, then elevated with a richly spiced tadka made from sautéed onions, garlic, fresh ginger, and green chili. Infused with garam masala, cumin, mustard seeds, and juicy tomatoes, every bite bursts with authentic flavor. Garnished with fresh cilantro and a zesty splash of lemon juice, this vegetarian delight is ideal served alongside fluffy basmati rice or warm naan bread. Ready in under an hour and perfect for weeknight dinners, this wholesome staple is a testament to the soul-satisfying simplicity of Indian cuisine. Keywords: Indian Daal, lentil curry, vegetarian recipe, turmeric, garam masala.
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Recipe Information
Ingredients
- 1 cup Yellow split peas (toor dal) or red lentils (masoor dal)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 small Green chili, finely chopped
- 1 large Tomato, chopped
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the daal thoroughly under cold water until the water runs clear to remove excess starch.
In a medium-sized pot, combine the daal with 3 cups of water, turmeric powder, and salt.
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 25-30 minutes or until the daal is soft and mushy.
In a separate pan, heat the vegetable oil or ghee over medium heat.
Add the cumin seeds and mustard seeds. Let them splutter for about 30 seconds.
Add the chopped onion and sauté until the onion is golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and chopped green chili. Sauté for another minute.
Add the chopped tomato and cook until the tomato becomes soft and the oil starts to separate from the mixture, about 5 minutes.
Stir in the garam masala and mix well.
Add the cooked spice mixture (tadka) to the pot of daal, stirring to incorporate everything evenly.
Simmer the daal for another 5 minutes, allowing the flavors to meld together.
Garnish with freshly chopped cilantro and squeeze over the lemon juice before serving.
Serve hot with cooked basmati rice or naan bread.
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 4.8 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 611 mg | 13% | |
*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.
