Vegan Cooked Mix Daal
Discover the comforting flavors of Vegan Cooked Mix Daal, a wholesome and hearty plant-based dish that's perfect for any meal. This protein-packed recipe combines three nutrient-rich lentils—red lentils, yellow split peas, and chana dal—for a creamy, textured base that's simmered to perfection with aromatic spices like turmeric, cumin, and garam masala. The savory onion-tomato masala infused with fresh ginger and garlic adds layers of bold, vibrant flavor, while a touch of lime juice and cilantro lends refreshing brightness to each bite. Ideal for pairing with steamed rice or flatbreads, this dish is a deliciously satisfying way to enjoy vegan Indian cuisine. Ready in under an hour, it’s a must-try for anyone seeking wholesome comfort food packed with flavor and nutrition.
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Recipe Information
Ingredients
- 0.5 teaspoon Turmeric powder
- 0.5 cup Red lentils (masoor dal)
- 0.5 cup Yellow split peas (moong dal)
- 0.5 cup Chana dal
- 6 cups Water
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 large Tomato, chopped
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground red chili powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon or lime juice
Instructions
Rinse the red lentils, yellow split peas, and chana dal under cold water until the water runs clear. This helps remove excess starch and prevents the dal from becoming too thick.
In a large pot, combine the rinsed lentils and split peas with 6 cups of water and 0.5 teaspoon of turmeric powder. Bring to a boil over medium-high heat.
Once it starts boiling, reduce the heat to a gentle simmer, and cook uncovered for 25-30 minutes, stirring occasionally to prevent sticking, until the lentils are soft and cooked through.
While the lentils are cooking, heat the coconut oil in a pan over medium heat. Add the cumin seeds and mustard seeds, allowing them to sizzle and pop for about 30 seconds.
Add the chopped onion to the pan and sauté for 5-7 minutes, or until the onions are soft and golden brown.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped tomato to the pan, followed by the ground coriander, ground cumin, and ground red chili powder. Cook this mixture for another 5 minutes until the tomato softens and the spices are well combined.
Once the lentils are cooked, add the onion-tomato-spice mixture into the pot with the lentils. Stir well to combine all the ingredients.
Add salt to taste, and let it simmer together for another 5-10 minutes to allow all the flavors to meld together.
Stir in the garam masala and chopped cilantro just before turning off the heat.
Finish with a squeeze of lemon or lime juice to brighten the flavors.
Serve hot with steamed rice or your favorite bread. Enjoy your delicious vegan mixed dal!
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3655 mg | 159% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 25.2 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3200 mg | 68% | |
*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.
