Vegan Yellow Daal

Warm, comforting, and bursting with aromatic spices, this Vegan Yellow Daal is a plant-based take on a classic Indian dish that's both nourishing and incredibly flavorful. Made with tender yellow split lentils (moong dal) simmered to creamy perfection, this recipe is infused with layers of flavor from a vibrant blend of turmeric, cumin, coriander, and fresh ginger. A touch of rich coconut milk adds a velvety finish, while a fiery tempering of cumin seeds, mustard seeds, and dried chili elevates the dish with traditional flair. Ready in just under an hour, this protein-packed, gluten-free recipe is perfect for cozy weeknight dinners or meal prepping. Serve it with steamed rice, quinoa, or vegan flatbread for a satisfying, wholesome meal that’ll have everyone coming back for seconds.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Yellow split lentils (moong dal)
• 3 cups Water
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 1 teaspoon Coriander powder
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Salt
• 1 medium Fresh tomato, finely chopped
• 0.5 cup Coconut milk
• 2 tablespoons Cilantro leaves, chopped
• 1 tablespoon Lemon juice
• 1 teaspoon Cumin seeds
• 1 piece Whole dried red chili (optional)
• 0.5 teaspoon Mustard seeds

Directions

Step 1

Rinse the yellow split lentils under running water until the water runs clear. Drain and set aside.

Step 2

In a medium saucepan, combine the lentils and water. Bring to a boil over medium heat, skimming off any foam that rises to the surface.

Step 3

Once boiling, reduce the heat to low and simmer for 25-30 minutes, or until the lentils are soft and fully cooked. Stir occasionally to prevent sticking.

Step 4

In a large pan, heat 1 tablespoon of coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 5

Stir in the garlic, ginger, turmeric, cumin powder, coriander powder, and black pepper. Cook for 1-2 minutes until fragrant.

Step 6

Add the chopped tomato and cook for 3-4 minutes, letting it soften and combine with the spices.

Step 7

Pour in the cooked lentils and their cooking water. Stir well to mix the lentils with the spice base.

Step 8

Add salt, coconut milk, and 1 tablespoon of chopped cilantro. Simmer for 5-7 minutes, allowing the flavors to meld together. Adjust the consistency with water if needed.

Step 9

In a small skillet, heat the remaining 1 tablespoon of coconut oil over medium heat. Add the cumin seeds, mustard seeds, and whole dried red chili (if using). Let them crackle for 30 seconds, then remove from the heat.

Step 10

Pour the tempered spices over the daal and mix gently.

Step 11

Stir in the lemon juice and garnish with the remaining chopped cilantro.

Step 12

Serve warm with steamed rice, quinoa, or vegan flatbread.

Nutrition Facts

Serving size	(1348.3g)

Amount per serving	% Daily Value*
Calories	1121.5

Total Fat 33.0g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2458.1mg	0%
Total Carbohydrate 157.4g	0%
Dietary Fiber 22.9g	0%
Total Sugars 21.6g
Protein 54.1g	0%

Vitamin D 0IU	0%
Calcium 436.6mg	0%
Iron 20.1mg	0%
Potassium 3323.4mg	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: 26.0%

Protein: 18.9%

Carbs: 55.1%