Embrace the essence of traditional Indian cooking with this Punjabi-style Vegan yellow lentil daal. Each spoonful carries the comfort of home-cooked lentils, simmered with aromatic herbs and spices, making it a staple that promises to delight and satisfy.
Recipe:
Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Ingredients:
1 large onion, finely chopped
2 ripe tomatoes, finely diced
3 garlic cloves, finely minced
1-inch piece of ginger, grated
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon red chilli powder, adjust for heat preference
Salt, to taste
4 cups of vegetable broth or water for a lighter daal
2 tablespoons vegetable oil
A generous handful of fresh coriander, finely chopped
1 teaspoon cumin seeds for the tadka
Juice of half a lemon for a tangy finish
Method:
Begin by warming the oil in a deep saucepan over a medium flame. Watch for the oil to shimmer but not smoke, indicating it's ready for the spices.
Add cumin seeds to the hot oil. They should crackle upon contact; that’s the sign of a perfect tadka starting.
Quickly follow with the onions, stirring them into the oil and seeds. Sauté until they turn a soft golden color, which unlocks their sweetness.
Introduce the minced garlic and grated ginger, sautéing until their raw edge disappears and they meld into the onion, about a minute.
Now, it’s time for the dry spices. Sprinkle in the turmeric, garam masala, ground cumin, and chili powder. Stir continuously for a minute. This ‘blooms’ the spices, deepening their flavors.
Fold in the diced tomatoes and a pinch of salt, cooking until they break down into a saucy consistency.
Pour in the rinsed lentils, stirring to coat them in the spiced onion-tomato mixture.
Add the vegetable broth or water. Increase the heat to bring to a boil, then cover and reduce to a simmer. This gentle cooking will coax the lentils into a tender, almost creamy consistency.
After about 20 minutes, check the lentils for doneness. They should be soft but not mushy. If the daal seems too thick, add a splash of water to reach your desired consistency.
Finish by squeezing in the fresh lemon juice and stirring through half the chopped coriander, infusing the daal with a bright, citrusy note.
Serve hot, garnished with the remaining coriander. This not only adds color but a fresh herbal contrast to each bite.
Additional Tips:
Consider serving this daal with a side of freshly made roti or naan bread for a complete meal.
For an extra layer of flavor, add a tadka of mustard seeds and dried red chilies in hot oil and pour over the daal just before serving.
Allergy information / alternatives:
If you have a tomato allergy or sensitivity, consider replacing tomatoes with a dash of lemon juice or tamarind paste to mimic the tangy flavor profile.
Nutritional Information (per serving):
Calories: 260
Protein: 17g
Total Fat: 7g (Saturated Fat: 1g)
Carbohydrates: 38g (Sugars: 5g)
Dietary Fiber: 16g
Sodium: 300mg
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
Copyright
We appreciate your interest in sharing our content! All images and text on this website are the property of Plantiful Palate. You are welcome to share photos and quotes with a credit and link back to the original post on our site. Please refrain from sharing entire recipes, extensive text, or modifying our images without prior permission from us. Shares on social media platforms are always encouraged and appreciated. Thank you for respecting our copyright policies.
Disclaimer
**This post includes Amazon affiliate links. As an Amazon Associate, we earn a small commission from qualifying purchases made through affiliate links in this post, with no extra cost to you.
Comments