Vegan Yellow Daal
Discover the comforting and nutritious delight of Vegan Yellow Daal, a flavorful South Asian-inspired dish that’s both hearty and plant-based! Made with protein-rich yellow split lentils (moong dal) simmered in a blend of aromatic spices like turmeric, cumin, and coriander, this daal delivers vibrant color and bold, earthy flavors. Coconut milk adds a creamy finish, while a touch of lemon juice brightens every bite. Garnished with fresh cilantro and a sizzling spice tempering of cumin seeds, mustard seeds, and dried chili, this gluten-free, dairy-free recipe pairs perfectly with steamed rice or vegan flatbread. Easy to prepare in under an hour, it’s an ideal dish to satisfy and nourish while keeping things wholesome and vegan-friendly!
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Recipe Information
Ingredients
- 1 cup Yellow split lentils (moong dal)
- 3 cups Water
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Coriander powder
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 medium Fresh tomato, finely chopped
- 0.5 cup Coconut milk
- 2 tablespoons Cilantro leaves, chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Cumin seeds
- 1 piece Whole dried red chili (optional)
- 0.5 teaspoon Mustard seeds
Instructions
Rinse the yellow split lentils under running water until the water runs clear. Drain and set aside.
In a medium saucepan, combine the lentils and water. Bring to a boil over medium heat, skimming off any foam that rises to the surface.
Once boiling, reduce the heat to low and simmer for 25-30 minutes, or until the lentils are soft and fully cooked. Stir occasionally to prevent sticking.
In a large pan, heat 1 tablespoon of coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the garlic, ginger, turmeric, cumin powder, coriander powder, and black pepper. Cook for 1-2 minutes until fragrant.
Add the chopped tomato and cook for 3-4 minutes, letting it soften and combine with the spices.
Pour in the cooked lentils and their cooking water. Stir well to mix the lentils with the spice base.
Add salt, coconut milk, and 1 tablespoon of chopped cilantro. Simmer for 5-7 minutes, allowing the flavors to meld together. Adjust the consistency with water if needed.
In a small skillet, heat the remaining 1 tablespoon of coconut oil over medium heat. Add the cumin seeds, mustard seeds, and whole dried red chili (if using). Let them crackle for 30 seconds, then remove from the heat.
Pour the tempered spices over the daal and mix gently.
Stir in the lemon juice and garnish with the remaining chopped cilantro.
Serve warm with steamed rice, quinoa, or vegan flatbread.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2458 mg | 107% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 21.6 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3323 mg | 71% | |
*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.
