Turmeric Golden Milk Daal Recipe

Serves: 4-6 people
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Base Daal Ingredients

• 1 cup red lentils (masoor daal), rinsed and drained
• 1 cup yellow split peas (chana daal), rinsed and drained
• 3 cups vegetable broth or water
• 1 can (14 oz) full-fat coconut milk
• 1 cup whole milk or additional coconut milk

Golden Milk Spice Blend

• 2 teaspoons ground turmeric
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon freshly ground black pepper
• Pinch of ground cloves

Aromatics and Base Flavors

• 2 tablespoons ghee or coconut oil
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 2 bay leaves
• 1 cinnamon stick
• 4-5 green cardamom pods, lightly crushed

Seasoning and Finishing

• 1 1/2 teaspoons salt (or to taste)
• 1 tablespoon coconut palm sugar or maple syrup
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh mint, chopped (optional)

For Garnish and Serving

• Coconut milk for drizzling
• Toasted coconut flakes
• Chopped pistachios or cashews
• Fresh cilantro leaves
• Lime wedges
• Naan bread or basmati rice
• A pinch of additional turmeric for color

Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Fine-mesh strainer
• Immersion blender (optional)
• Wooden spoon
• Small skillet for tempering spices

Preparing the Lentil Foundation

Rinse the red lentils and yellow split peas in cold water until the water runs clear. This removes excess starch and helps prevent the daal from becoming too thick or gluey.

In a large, heavy-bottomed pot, combine the cleaned lentils and split peas with the vegetable broth. Bring to a boil over high heat, then reduce to a gentle simmer.

Skim off any foam that rises to the surface during the first 10 minutes of cooking. This step ensures a cleaner, clearer final product.

Cook the lentils for 20-25 minutes, stirring occasionally, until they’re tender and beginning to break down. The red lentils will cook faster than the split peas, which is exactly what you want for the perfect texture.

Creating the Golden Milk Spice Base

While the lentils cook, heat the ghee or coconut oil in a small skillet over medium heat. Add the cinnamon stick, bay leaves, and crushed cardamom pods, frying them for 30-60 seconds until fragrant.

Add the diced onion to the aromatic oil and sauté for 8-10 minutes until golden brown and softened. The slow cooking of the onions develops sweetness that balances the earthy spices.

Stir in the minced garlic and fresh ginger, cooking for another 2 minutes until fragrant. Be careful not to let the garlic burn, as it will create bitter flavors.

Add all the ground spices – turmeric, ground ginger, cinnamon, cardamom, nutmeg, black pepper, and cloves. Cook for 30-60 seconds, stirring constantly, until the spices are fragrant and slightly darkened. This tempering process unlocks the full flavor potential of the spices.

Combining the Elements

Once the lentils are tender, add the spiced onion mixture to the pot, stirring well to distribute the flavors throughout the daal.

Pour in the coconut milk and whole milk, stirring gently to combine. The mixture should have a beautiful golden color from the turmeric and a rich, creamy consistency.

Add the salt and coconut palm sugar, then simmer the entire mixture for 15-20 minutes, stirring occasionally. The daal should thicken to a creamy, soup-like consistency that coats the back of a spoon.

Achieving the Perfect Texture

For a completely smooth daal, use an immersion blender to puree about half the mixture, leaving some texture for interest. Alternatively, transfer half the daal to a regular blender, puree until smooth, and stir back into the pot.

If the daal becomes too thick, thin it with additional coconut milk, vegetable broth, or water until you reach your preferred consistency. It should be creamy and pourable but substantial enough to eat as a main dish.

Taste and adjust seasoning, adding more salt if needed. The flavor should be rich, warming, and complex, with the turmeric providing earthiness and the other spices adding depth and warmth.

Final Flavor Adjustments

Remove the whole spices (cinnamon stick, bay leaves, and cardamom pods) if you can find them, though it’s fine to leave them in for continued flavor infusion.

Stir in the fresh lime juice, which brightens all the other flavors and adds a subtle tang that complements the richness of the coconut milk.

Add the chopped fresh cilantro and mint, reserving some for garnish. The fresh herbs provide a bright contrast to the rich, warming spices.

Let the daal rest off the heat for 5-10 minutes before serving, allowing all the flavors to meld together and the temperature to settle to perfect eating temperature.

Serving and Presentation

Ladle the golden milk daal into individual bowls, making sure each serving has a good balance of the creamy base and visible herbs.

Drizzle each bowl with a swirl of coconut milk for visual appeal and extra richness. The white coconut milk creates a beautiful contrast against the golden daal.

Sprinkle with toasted coconut flakes and chopped nuts for textural contrast and additional flavor. Pistachios provide a lovely color contrast, while cashews add creamy richness.

Garnish with fresh cilantro leaves and a light dusting of turmeric for extra color and fragrance.

Traditional Accompaniments

Serve with warm naan bread, roti, or chapati for scooping and dipping. The bread helps balance the richness of the daal and makes it a more substantial meal.

Basmati rice cooked with a few cardamom pods and a cinnamon stick makes an excellent base that absorbs the flavorful daal beautifully.

Provide lime wedges on the side for those who want additional brightness and acidity to balance the rich, warming flavors.

Health Benefits and Wellness Properties

This daal is packed with anti-inflammatory compounds from turmeric, which is enhanced by the black pepper for better absorption. The ginger aids digestion while the cinnamon helps regulate blood sugar.

Lentils provide excellent plant-based protein, fiber, and essential minerals like iron and folate. The coconut milk adds healthy medium-chain fatty acids.

The combination of spices supports digestive health and provides antioxidants that may help reduce inflammation and support overall wellness.

Make-Ahead and Storage

This daal actually improves in flavor after sitting for several hours or overnight, making it perfect for meal prep or advance entertaining preparation.

Store covered in the refrigerator for up to 5 days. The daal will thicken as it cools, so add a splash of coconut milk or water when reheating.

Freeze portions for up to 3 months in airtight containers. Thaw overnight in the refrigerator and reheat gently, adding liquid as needed to restore the proper consistency.

Customization Options

For a lighter version, use light coconut milk or substitute some of the coconut milk with additional vegetable broth. The dish will be less rich but still flavorful.

Add vegetables like diced sweet potatoes, carrots, or spinach during the last 15 minutes of cooking for extra nutrition and color.

For protein addition, stir in cooked chickpeas or cubes of paneer during the final 10 minutes of cooking.

Vegan and Dietary Adaptations

This recipe is naturally vegan if you use coconut oil instead of ghee and coconut milk instead of dairy milk.

For those avoiding coconut, substitute with cashew milk or oat milk, though the flavor profile will be slightly different.

The dish is naturally gluten-free and can be made oil-free by sautéing the aromatics in a small amount of water or broth instead of ghee.

Troubleshooting Common Issues

If the daal is too thin, simmer it uncovered for additional time to reduce and thicken. If it’s too thick, gradually add warm liquid until you reach the desired consistency.

If the flavor seems flat, add more salt, lime juice, or a pinch of additional turmeric. Sometimes a dish needs extra acidity or seasoning to bring all the flavors into balance.

If the spices taste raw or harsh, simmer the daal for an additional 10-15 minutes to allow the flavors to mellow and integrate fully.