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Vegan Yellow Lentil Daal

Vegan Lacto Vegetarian Plant based Recipes Yellow Lentil Daal
Vegan Yellow Lentil Daal

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.



Serves: 4

Preparation time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes



  • 1 cup lentils (also known as toor dal), thoroughly rinsed

  • 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



  1. 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.

  2. Add cumin seeds to the hot oil. They should crackle upon contact; that’s the sign of a perfect tadka starting.

  3. Quickly follow with the onions, stirring them into the oil and seeds. Sauté until they turn a soft golden color, which unlocks their sweetness.

  4. Introduce the minced garlic and grated ginger, sautéing until their raw edge disappears and they meld into the onion, about a minute.

  5. 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.

  6. Fold in the diced tomatoes and a pinch of salt, cooking until they break down into a saucy consistency.

  7. Pour in the rinsed lentils, stirring to coat them in the spiced onion-tomato mixture.

  8. 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.

  9. 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.

  10. Finish by squeezing in the fresh lemon juice and stirring through half the chopped coriander, infusing the daal with a bright, citrusy note.

  11. 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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