Nut-Free Yellow Daal

Creamy, aromatic, and completely nut-free, this Yellow Daal recipe is a comforting Indian classic that's perfect for weeknight dinners or meal prep. Made with nutrient-rich yellow split lentils, this dish boasts layers of flavor from a fragrant tempering of cumin seeds, garlic, ginger, and warming spices like garam masala and ground coriander. A touch of fresh cilantro and a squeeze of lemon juice add a refreshing finish, while the recipe provides an easy vegan alternative by using vegetable oil instead of ghee. Ready in just 40 minutes with minimal prep, this wholesome daal is perfect served over steamed rice or paired with warm flatbread. Whether you're exploring plant-based meals or just looking for a gluten-free curry option, this nut-free yellow daal is sure to become a family favorite!

Nutriscore Rating: 76/100

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)
• 4 cups Water
• 0.5 teaspoons Turmeric powder
• 1 teaspoons Salt
• 2 tablespoons Vegetable oil or ghee (optional for vegan: use vegetable oil)
• 1 teaspoons Cumin seeds
• 3 cloves Garlic cloves (minced)
• 1 teaspoons Fresh ginger (grated)
• 1 whole Green chili (finely chopped, optional for spice)
• 1 medium Tomato (finely chopped)
• 1 teaspoons Ground coriander
• 1 teaspoons Ground cumin
• 0.5 teaspoons Garam masala
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 2 teaspoons Lemon juice

Directions

Step 1

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

Step 2

In a medium saucepan, combine the lentils, 4 cups of water, and turmeric powder. Bring to a boil over medium-high heat.

Step 3

Reduce the heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and creamy. Add more water if needed for your desired consistency.

Step 4

Once the lentils are cooked, stir in the salt and set aside.

Step 5

In a small skillet or pan, heat the vegetable oil or ghee over medium heat.

Step 6

Add the cumin seeds and let them sizzle for 30 seconds until fragrant.

Step 7

Stir in the minced garlic, grated ginger, and green chili (if using). Sauté for 1-2 minutes until golden and aromatic.

Step 8

Add the chopped tomato, ground coriander, ground cumin, and garam masala. Cook for 3-5 minutes, stirring occasionally, until the tomatoes soften and the spices are well blended.

Step 9

Pour the tempered spice mixture (tadka) into the cooked lentils and stir well to combine.

Step 10

Simmer the daal for another 5 minutes to let the flavors meld together.

Step 11

Turn off the heat and stir in the fresh lemon juice.

Step 12

Garnish with chopped cilantro before serving.

Step 13

Serve hot with steamed rice or flatbread (such as roti or naan).

Nutrition Facts

Serving size	1364.3 grams (1364.3g)

Amount per serving	% Daily Value*
Calories	1025

Total Fat 31.80g	41%
Saturated Fat 4.40g	22%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2441mg	106%
Total Carbohydrate 141.60g	51%
Dietary Fiber 34.30g	122%
Total Sugars 8.50g
Protein 53.50g	107%

Vitamin D 0IU	0%
Calcium 278mg	21%
Iron 20mg	108%
Potassium 2477mg	53%

*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: 26.8%

Protein: 20.1%

Carbs: 53.1%