Soy-Free Yellow Daal

Rich, comforting, and entirely soy-free, this Yellow Daal is a nourishing twist on a classic Indian staple. Made with tender yellow split lentils (moong dal or toor dal) simmered to creamy perfection, it’s infused with the warm, earthy flavors of a vibrant spice tempering. A sizzling blend of cumin, mustard seeds, garlic, ginger, and green chili creates an aromatic base, while tomatoes and ground spices deepen the flavor profile. Finished with fresh cilantro, a splash of zesty lemon juice, and a choice of ghee or coconut oil for a vegan option, this hearty daal is as versatile as it is satisfying. Perfect for weeknight dinners, it pairs beautifully with steamed rice, flatbreads, or even on its own for a wholesome, protein-packed meal.

Nutriscore Rating: 74/100

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 teaspoon Turmeric powder
• 1 teaspoon Salt
• 2 tablespoons Ghee or coconut oil (for a vegan option)
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 2 pieces Garlic cloves, minced
• 1 teaspoon Fresh ginger, minced
• 1 piece Green chili, finely chopped
• 1 medium Tomato, finely chopped
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground cumin
• 0.25 teaspoon Red chili powder
• 2 tablespoons Fresh cilantro leaves, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the yellow lentils well under running water until the water runs clear. This helps remove excess starch.

Step 2

In a medium pot, combine the lentils, water, turmeric powder, and salt. Bring the mixture to a boil over medium heat, skimming off any foam that forms on the surface.

Step 3

Once boiling, reduce the heat to low and cover the pot partially. Simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and creamy. Add more water if needed to adjust the consistency.

Step 4

While the lentils are cooking, prepare the tempering. Heat the ghee or coconut oil in a small pan over medium heat.

Step 5

Add the cumin seeds and mustard seeds to the oil. Let them sizzle and pop for about 30 seconds.

Step 6

Stir in the minced garlic, ginger, and green chili. Sauté for 1-2 minutes until fragrant.

Step 7

Add the chopped tomato, ground coriander, ground cumin, and red chili powder to the pan. Cook for 3-4 minutes, stirring often, until the tomato softens and the spices are well incorporated.

Step 8

Pour the tempering mixture into the cooked lentils. Mix well to combine.

Step 9

Simmer the daal for another 5 minutes to allow the flavors to meld together. Adjust the seasoning with additional salt if necessary.

Step 10

Turn off the heat and stir in the freshly chopped cilantro and lemon juice.

Step 11

Serve the soy-free yellow daal hot with steamed rice, flatbread, or as a standalone dish. Enjoy!

Nutrition Facts

Serving size	(1122.9g)

Amount per serving	% Daily Value*
Calories	1028.0

Total Fat 33.2g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 66mg	0%
Sodium 2430.3mg	0%
Total Carbohydrate 140.4g	0%
Dietary Fiber 34.1g	0%
Total Sugars 8.6g
Protein 53.8g	0%

Vitamin D 0IU	0%
Calcium 247.2mg	0%
Iron 18.2mg	0%
Potassium 2446.5mg	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: 27.8%

Protein: 20.0%

Carbs: 52.2%