Low Sodium Cooked Mix Daal

Indulge in the wholesome comfort of this Low Sodium Cooked Mix Daal, a hearty and nutritious Indian-inspired dish that’s perfect for those seeking delicious low-sodium options. This recipe brings together a trifecta of lentils—moong dal, masoor dal, and toor dal—cooked to creamy perfection and infused with the warm, aromatic spices of cumin, mustard seeds, turmeric, and coriander. Sautéed onion, tomatoes, and a touch of ginger and garlic layer on rich, savory flavors, while a hint of red chili offers just the right amount of heat. Finished with a splash of zesty lemon juice and garnished with fresh coriander, this protein-packed daal is as vibrant as it is satisfying. Whether served as a comforting soup or paired with steamed rice or roti, it’s an easy, healthy recipe designed to delight your taste buds while staying mindful of sodium levels. Ready in under an hour, this one-pot wonder is ideal for a hearty family dinner or a simple meal prep option.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup Moong dal (split yellow gram)
• 1 cup Masoor dal (red lentils)
• 1 cup Toor dal (split pigeon peas)
• 6 cups Water
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Cumin seeds
• 0.5 teaspoons Mustard seeds
• 1 medium Green chili, finely chopped
• 1 teaspoon Ginger, grated
• 3 cloves Garlic cloves, minced
• 1 large Tomato, chopped
• 1 medium Onion, finely chopped
• 1 teaspoon Coriander powder
• 0.5 teaspoons Red chili powder
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh coriander leaves, chopped
• 2 tablespoons Olive oil

Directions

Step 1

Rinse the moong dal, masoor dal, and toor dal under cold water until the water runs clear. Soak them in water for about 15 minutes, then drain.

Step 2

In a large pot, add the soaked lentils, 6 cups of water, and turmeric powder. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes or until the lentils are tender and cooked through.

Step 3

While the lentils are cooking, heat the olive oil in a pan over medium heat. Add the cumin seeds and mustard seeds. Let them sizzle and crackle for about 30 seconds.

Step 4

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

Step 5

Stir in the garlic, ginger, and green chili. Sauté for another 2 minutes until fragrant.

Step 6

Add the chopped tomato, coriander powder, and red chili powder. Cook for 5-7 minutes until the tomato is soft and the oil starts to separate from the sauce.

Step 7

Once the lentils are cooked, add the sautéed mixture to the pot of lentils. Stir until well combined. Let simmer for another 10 minutes, allowing the flavors to meld.

Step 8

Turn off the heat and stir in the lemon juice.

Step 9

Garnish with fresh coriander leaves before serving.

Step 10

Serve hot as a soup or with a side of steamed rice or bread.

Nutrition Facts

Serving size	(2412.9g)

Amount per serving	% Daily Value*
Calories	1997.4

Total Fat 36.6g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 134.4mg	0%
Total Carbohydrate 313.1g	0%
Dietary Fiber 68.9g	0%
Total Sugars 19.1g
Protein 116.3g	0%

Vitamin D 0IU	0%
Calcium 603.7mg	0%
Iron 32.9mg	0%
Potassium 6864.9mg	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: 16.1%

Protein: 22.7%

Carbs: 61.2%