An image of a woman cooking a recipe in the kitchen

High Protein Jain Dal Recipe


Step 1 – Special Masala Paste
1 teaspoon oil
1 tablespoon ghee
1 teaspoon coriander seeds
1.5 teaspoons jeera seeds
2 cardamoms
3 cloves
6-7 peppercorns
1 inch piece cinnamon
3 dried red chillies
2 bay leaves
2 tablespoons imli paste
1 teaspoon haldi/turmeric powder
Salt to taste

Step 2 – Dal
1/4 cup Masoor Dal
1/4 cup Moong Dal
1/4 cup Tuvar Dal
3 cups water
Salt to taste
2 scoops Origin Nutrition Vegan Protein

Step 3 – Tadka
1 teaspoon ghee
1/2 teaspoon hing
1 teaspoon jeera seeds
1/2 teaspoon chilli powder


Wash the dals well with water and soak for at least 3-4 hours. After soaking, mix the dals with water and salt in a pressure cooker and cook for 5 whistles. Remove from heat and set aside till the pressure is released.

In the meantime, heat up the oil and ghee in a saucepan. add the coriander seeds, jeera seeds, cardamoms, cloves, peppercorns, cinnamon, dried red chillies and bay leaves. Saute for at least 3-4 minutes. Lower the heat and then pour in the imli paste. Add the haldi powder, salt and extra water. Cook for a few more minutes. Then transfer into a mixie grinder and grind till it is a wet paste.

Once the pressure has been let out of the pressure cooker, remove the lid. Mix Origin Nutrition Vegan Protein into the dal with a whisk thoroughly until the lumps have totally disappeared. In a saucepan, heat up 1 teaspoon of oil and add in the masala mixture. Cook for a few minutes till the paste is roasted well. Pour the dal into the masala and whisk together.

To make the tadka, heat up the ghee and add in hing and jeera. Cook for a minute. Remove from the heat. Place the dal into a bowl and sprinkle over with the chilli powder. Pour the hot tadka over the chilli powder and spread gently over the dal.

Serve your High Protein Paryushan Dal while it is piping hot!