Vegetarian Traditional Indian Daal
Savor the comforting flavors of this Vegetarian Traditional Indian Daal, a hearty and wholesome lentil curry that's a staple in Indian cuisine. Made with protein-packed yellow lentils (toor dal or moong dal), aromatic spices like cumin, turmeric, and garam masala, and a medley of sautéed garlic, ginger, onions, and tomatoes, this dish delivers a perfect balance of earthy and tangy flavors. Simmered to creamy perfection and finished with a garnish of fresh cilantro and a splash of lemon juice, this daal is as nutritious as it is delicious. Serve it with steamed rice or warm naan for a soul-soothing meal that’s ideal for vegetarians and can easily be made vegan with a simple swap of ghee for vegetable oil. Perfect for a cozy dinner or as an elevated meal prep option, this traditional Indian recipe brings authentic flavors to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Yellow lentils (toor dal or moong dal)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Ghee (substitute with vegetable oil for vegan option)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 1 Green chili, finely chopped
- 1 medium Onion, finely chopped
- 1 large Tomato, finely chopped
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the yellow lentils thoroughly under running water until the water runs clear.
In a medium saucepan, combine the lentils, water, turmeric powder, and 0.5 teaspoon of salt. Bring to a boil over medium-high heat.
Lower the heat to medium and simmer the lentils for 25-30 minutes, or until they are soft and cooked through. Skim off any foam that forms on top during cooking. Set aside.
In a separate pan, heat the ghee (or vegetable oil) over medium heat.
Add the cumin seeds and mustard seeds. Let them sizzle for 30 seconds until aromatic.
Add the minced garlic, ginger, and green chili. Sauté for 1 minute until fragrant.
Stir in the chopped onion and cook for 4-5 minutes until golden brown.
Add the chopped tomato, coriander powder, red chili powder, and remaining 0.5 teaspoon of salt. Cook for 5-6 minutes until the tomatoes are soft and the mixture forms a thick masala paste.
Stir the cooked lentils into the masala paste. If the mixture is too thick, add 0.5-1 cup of water to reach your desired consistency.
Simmer the daal for an additional 5-10 minutes, stirring occasionally.
Stir in the garam masala and cook for 1 more minute.
Remove the daal from heat and garnish it with chopped cilantro and a squeeze of lemon juice.
Serve hot with steamed rice, naan, or flatbread.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 14.8 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2761 mg | 59% | |
*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.
