Dairy-Free Yellow Daal

Embrace the comforting warmth of **Dairy-Free Yellow Daal**, a plant-based twist on a classic Indian dish that’s bursting with flavor and nutrition. Made with tender yellow split lentils simmered to perfection, this recipe is enriched with creamy coconut milk, aromatic spices like turmeric, cumin, and coriander, and a zesty finish of fresh lemon juice. Tempered with sizzling cumin and mustard seeds, sautéed onions, and garlic-ginger goodness, this dairy-free daal captures the essence of wholesome, hearty cooking. Perfectly versatile, it pairs beautifully with fluffy rice, quinoa, or warm flatbread for a soul-satisfying, gluten-free, and vegan meal. Ready in just 40 minutes, it’s an easy yet flavorful dish designed to nourish and delight.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Yellow split lentils (moong dal or toor dal)
• 3 cups Water
• 0.5 cup Coconut milk
• 2 tablespoons Cooking oil (e.g., coconut oil or avocado oil)
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Mustard seeds
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 0.5 teaspoon Paprika or mild chili powder (optional for heat)
• 1 medium Tomato, finely chopped
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped (for garnish)
• 1 tablespoon Lemon or lime juice

Directions

Step 1

Rinse the yellow split lentils thoroughly under cold water until the water runs clear.

Step 2

In a medium-sized pot, combine the lentils and water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 20 minutes, or until the lentils are soft and fully cooked. Skim off any foam that rises to the top during cooking.

Step 3

While the lentils are cooking, heat the cooking oil in a large skillet or saucepan over medium heat.

Step 4

Add the cumin seeds and mustard seeds to the hot oil and let them sizzle for about 30 seconds, until fragrant and popping.

Step 5

Add the chopped onion and sauté until golden brown, about 5-7 minutes.

Step 6

Stir in the minced garlic and ginger and cook for another 1-2 minutes until fragrant.

Step 7

Add the turmeric powder, ground coriander, ground cumin, and paprika (if using). Mix well and cook the spices for about 1 minute to enhance their flavor.

Step 8

Stir in the chopped tomato and cook until the tomato softens and breaks down, about 3-5 minutes.

Step 9

Once the lentils are cooked, pour them (along with their cooking liquid) into the skillet with the spice and tomato mixture. Mix well to combine.

Step 10

Stir in the coconut milk and salt. Let the daal simmer for 5-7 minutes, allowing the flavors to meld together. Add more water if the consistency is too thick for your preference.

Step 11

Remove the daal from heat and stir in the lemon or lime juice for a touch of brightness.

Step 12

Garnish with chopped fresh cilantro and serve hot with rice, quinoa, or your favorite flatbread.

Nutrition Facts

Serving size	(1352.7g)

Amount per serving	% Daily Value*
Calories	1123.1

Total Fat 33.4g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2457.2mg	0%
Total Carbohydrate 163.7g	0%
Dietary Fiber 36.5g	0%
Total Sugars 21.2g
Protein 55.2g	0%

Vitamin D 0IU	0%
Calcium 292.4mg	0%
Iron 19.8mg	0%
Potassium 2754.5mg	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: 25.6%

Protein: 18.8%

Carbs: 55.7%