![Vegan Lacto Vegetarian Plant based Recipes Yellow Lentil Daal](https://static.wixstatic.com/media/3301b7_540e3dabbc6b446ab36a7cfad010b03d~mv2.png/v1/fill/w_980,h_1225,al_c,q_90,usm_0.66_1.00_0.01,enc_auto/3301b7_540e3dabbc6b446ab36a7cfad010b03d~mv2.png)
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.
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