Vegan Traditional Indian Daal
Experience the rich, warming flavors of Vegan Traditional Indian Daal, a classic lentil dish brimming with authenticity and healthful goodness. This vegan twist on a beloved Indian staple features tender red lentils simmered to perfection and infused with aromatic spices like turmeric, cumin, and coriander. Enhanced with a vibrant tomato base and tempered with sizzling mustard and cumin seeds in coconut oil, this recipe delivers layers of complex flavor that will tantalize your taste buds. Finished with a splash of lemon juice and a fresh cilantro garnish, it’s both hearty and comforting. Perfect served with basmati rice or vegan naan, this easy-to-make daal is a satisfying plant-based meal ideal for weeknight dinners or batch cooking. From its nourishing ingredients to its aromatic masala, this delicious dish is a must-try for lovers of traditional Indian cuisine.
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dal)
- 3 cups Water
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 medium Tomatoes, diced
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Red chili powder (optional)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Mustard seeds
- 1 Kashmiri dried red chili (optional)
Instructions
Rinse the red lentils thoroughly under running water until the water runs clear. This helps remove excess starch and prevents the lentils from becoming sticky during cooking.
In a medium saucepan, combine the rinsed lentils with 3 cups of water. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 15-20 minutes or until the lentils are soft and fully cooked. Stir occasionally to prevent sticking or foaming. Skim off foam if needed.
While the lentils are cooking, prepare the tempering. Heat the coconut oil in a large skillet or pan over medium heat.
Add the cumin seeds and mustard seeds to the hot oil. Allow them to sizzle and pop for about 30 seconds, releasing their aroma.
Next, add the finely chopped onion to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onion turns translucent.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
Add the diced tomatoes, turmeric powder, ground cumin, ground coriander, red chili powder (if using), and salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and form a thick masala base.
Once the lentils are cooked, transfer them to the skillet with the masala base. Mix well and adjust the consistency by adding more water as needed. Simmer for 5 more minutes to allow the flavors to combine.
Turn off the heat and stir in the fresh lemon juice. Adjust the salt as needed.
Sprinkle with freshly chopped cilantro as a garnish before serving.
Serve the daal hot with steamed basmati rice or warm vegan naan. Enjoy your hearty and flavorful meal!
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 15.7 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1768 mg | 38% | |
*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.
