Quinoa Lemon Dal

By The AllVeggie Kitchen

Quinoa Lemon Dal - vegetarian recipe

This quinoa lemon dal is a hearty and bright one-pot meal that's perfect for a satisfying weeknight dinner. It comes together easily, combining wholesome grains and flavorful lentils.

Cook: 40 min · Serves 4 · Difficulty: Easy · Categories: Indian, Quick Meal

Why this is good to eat

This recipe is packed with plant-based protein from the lentils and quinoa, keeping you full and energized. It's also a good source of fiber, which helps with digestion. The fresh lemon adds a lovely tangy note and vitamin C.

Ingredients

  • 1 cup Toor dal
  • 1 cup quinoa
  • 6 cups water
  • 2 tablespoons ghee
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 0.5 teaspoon asafoetida powder
  • 1 medium onion
  • 3 cloves garlic
  • 1.5 inches fresh ginger
  • 2 medium green chilies
  • 0.5 teaspoon turmeric powder
  • 0.75 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 0.5 teaspoon garam masala
  • 1.5 teaspoons salt
  • 0.5 cup chopped fresh cilantro
  • 1 large lemon

Instructions

  1. Rinse 1 cup Toor dal under cold running water until the water runs clear. In a separate fine-mesh sieve, rinse 1 cup quinoa thoroughly under cold water, rubbing it gently to remove any bitterness.
  2. Finely chop 1 medium onion. Finely chop 3 cloves garlic. Peel and finely chop 1.5 inches fresh ginger. Thinly slice 2 medium green chilies.
  3. Heat 2 tablespoons ghee in a pressure cooker or large heavy-bottomed pot over medium heat. Once hot, add 1 teaspoon mustard seeds and let them splutter. Then add 1 teaspoon cumin seeds and cook for 30 seconds until fragrant.
  4. Add 0.5 teaspoon asafoetida powder, chopped 1 medium onion, chopped 3 cloves garlic, chopped 1.5 inches fresh ginger, and sliced 2 medium green chilies to the pot. Cook for 5-7 minutes, stirring occasionally, until the onions are soft and translucent.
  5. Stir in 0.5 teaspoon turmeric powder, 0.75 teaspoon red chili powder, 1 teaspoon coriander powder, and 0.5 teaspoon garam masala. Cook for 1 minute, stirring constantly, until the spices are fragrant.
  6. Add the rinsed 1 cup Toor dal, rinsed 1 cup quinoa, and 6 cups water to the pot. Stir well. Add 1.5 teaspoons salt.
  7. Close the pressure cooker lid and cook for 4 whistles (approximately 12-15 minutes on Instant Pot, set to high pressure with natural release). If using a pot, bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until the dal and quinoa are tender, stirring occasionally to prevent sticking. Add more water if needed.
  8. Once the pressure naturally releases or the dal is cooked, open the lid. Stir the dal and quinoa. The consistency should be thick but pourable; add a little hot water if it's too thick.
  9. Squeeze the juice from 1 large lemon directly into the dal and stir it in. Taste and adjust salt if necessary.
  10. Transfer the quinoa lemon dal to serving bowls. Garnish each bowl with 0.5 cup chopped fresh cilantro. Serve hot with roti, naan, or steamed basmati rice.

Frequently Asked Questions

How do I make Quinoa Lemon Dal?

To make Quinoa Lemon Dal, you start by rinsing dal and quinoa. Then, sauté onions, garlic, ginger, and green chilies in ghee with spices. Add the rinsed dal, quinoa, water, and salt, then pressure cook or simmer until tender. Finish with fresh lemon juice and cilantro.

How long does it take to make this recipe?

This Quinoa Lemon Dal recipe takes about 10 minutes of preparation time and approximately 30-40 minutes of cooking time, making it a quick and convenient meal to prepare from start to finish.

How many servings does this recipe make?

This recipe is designed to make 4 generous servings of Quinoa Lemon Dal. You can easily double the ingredients to serve more people or halve them for a smaller portion, adjusting cooking times as needed.

Is this recipe vegetarian?

Yes, this Quinoa Lemon Dal recipe is 100% vegetarian. It uses Toor dal and quinoa as its base, along with common spices, vegetables, and ghee, ensuring it's suitable for a lacto-vegetarian diet.

Can I make this ahead of time?

Absolutely! Quinoa Lemon Dal tastes even better the next day as the flavors meld. You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if it's too thick.

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