Vegan Traditional Indian Daal

Dive into the rich and aromatic world of Indian cuisine with this Vegan Traditional Indian Daal, a comforting and nutritious dish that's as hearty as it is flavorful. Made with tender red lentils simmered to perfection, this plant-based recipe is infused with the vibrant flavors of cumin, coriander, turmeric, and fresh ginger. A sizzling tempering of coconut oil, mustard seeds, and onions takes the aroma to the next level, while a touch of diced tomatoes and optional red chili powder adds depth and warmth. Finished with a splash of zesty lemon juice and a garnish of fresh cilantro, this daal pairs beautifully with fluffy basmati rice or warm vegan naan for a satisfying and wholesome meal. Ready in just 40 minutes, it's a perfect choice for a cozy dinner or an introduction to the world of vegan Indian cooking.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Red lentils (masoor dal)
• 3 cups Water
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 medium Tomatoes, diced
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoons Red chili powder (optional)
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lemon juice
• 1 teaspoon Cumin seeds
• 0.5 teaspoons Mustard seeds
• 1 Kashmiri dried red chili (optional)

Directions

Step 1

Rinse the red lentils thoroughly under running water until the water runs clear. This helps remove excess starch and prevents the lentils from becoming sticky during cooking.

Step 2

In a medium saucepan, combine the rinsed lentils with 3 cups of water. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 15-20 minutes or until the lentils are soft and fully cooked. Stir occasionally to prevent sticking or foaming. Skim off foam if needed.

Step 3

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

Step 4

Add the cumin seeds and mustard seeds to the hot oil. Allow them to sizzle and pop for about 30 seconds, releasing their aroma.

Step 5

Next, add the finely chopped onion to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onion turns translucent.

Step 6

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

Step 7

Add the diced tomatoes, turmeric powder, ground cumin, ground coriander, red chili powder (if using), and salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and form a thick masala base.

Step 8

Once the lentils are cooked, transfer them to the skillet with the masala base. Mix well and adjust the consistency by adding more water as needed. Simmer for 5 more minutes to allow the flavors to combine.

Step 9

Turn off the heat and stir in the fresh lemon juice. Adjust the salt as needed.

Step 10

Sprinkle with freshly chopped cilantro as a garnish before serving.

Step 11

Serve the daal hot with steamed basmati rice or warm vegan naan. Enjoy your hearty and flavorful meal!

Nutrition Facts

Serving size	(1359.2g)

Amount per serving	% Daily Value*
Calories	646.8

Total Fat 31.8g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2418.6mg	0%
Total Carbohydrate 73.6g	0%
Dietary Fiber 24.3g	0%
Total Sugars 15.7g
Protein 24.5g	0%

Vitamin D 0IU	0%
Calcium 228.7mg	0%
Iron 13.1mg	0%
Potassium 1768.5mg	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: 42.2%

Protein: 14.4%

Carbs: 43.4%