Dairy-Free Cooked Mix Daal

Embrace the comforting flavors of this **Dairy-Free Cooked Mix Daal**, a wholesome and protein-packed dish perfect for any meal. This recipe brings together the earthy richness of red lentils, yellow split peas, and green gram lentils, cooked to tender perfection and infused with aromatic spices like cumin, mustard seeds, and turmeric. A vibrant tempering of golden onions, garlic, ginger, and fresh curry leaves elevates this daal into a hearty, flavor-forward experience. Finished with a zesty splash of lemon juice and a sprinkling of cilantro, this plant-based delight is both nourishing and dairy-free, making it ideal for vegan and gluten-free diets. Pair it with fluffy rice or soft flatbreads for a satisfying, nutrient-rich meal that will leave you craving more.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Red lentils (masoor dal)
• 0.5 cup Yellow split peas (chana dal)
• 0.5 cup Green gram lentils (moong dal)
• 4 cups Water
• 1 teaspoon Salt
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Black pepper
• 1 medium Onion, finely chopped
• 1 medium Tomato, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 medium Green chili, slit
• 8 leaves Curry leaves
• 2 tablespoons Cilantro, chopped
• 2 tablespoons Vegetable oil
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the red lentils, yellow split peas, and green gram lentils under cold water until the water runs clear. This helps to remove excess starch and prevent the daal from being overly thick or mushy.

Step 2

In a large pot, combine the rinsed lentils with 4 cups of water, turmeric powder, and salt. Bring to a boil over medium-high heat.

Step 3

Once it reaches a boil, reduce the heat to low and cover the pot. Let it simmer for about 30-35 minutes, or until the lentils are cooked through and soft. Stir occasionally to prevent sticking at the bottom.

Step 4

While the lentils are cooking, heat vegetable oil in a separate pan over medium heat. Add cumin seeds and mustard seeds. Once they start to splutter, add the black pepper.

Step 5

Add the chopped onion to the pan and sauté until golden brown.

Step 6

Add the minced garlic, grated ginger, slit green chili, and curry leaves. Sauté for an additional 2 minutes until the mixture is fragrant.

Step 7

Stir in the chopped tomato and cook until the tomatoes soften and blend into the mixture, about 3-4 minutes.

Step 8

Once the lentils are cooked, add this prepared tempering to the pot of cooked daal. Stir to combine well.

Step 9

Simmer the entire mixture for an additional 5 minutes on low heat, allowing the flavors to meld together.

Step 10

Remove the pot from the heat and stir in the lemon juice.

Step 11

Garnish with chopped cilantro before serving.

Step 12

Serve hot with rice or flatbread.

Nutrition Facts

Serving size	(1680.9g)

Amount per serving	% Daily Value*
Calories	1278.8

Total Fat 31.3g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2445.3mg	0%
Total Carbohydrate 189.0g	0%
Dietary Fiber 63.2g	0%
Total Sugars 22.3g
Protein 72.1g	0%

Vitamin D 0IU	0%
Calcium 397.1mg	0%
Iron 22.5mg	0%
Potassium 3664.4mg	0%

*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.

Source of Calories

Fat: 21.2%

Protein: 21.7%

Carbs: 57.0%