Yellow Dal Recipe
This wholesome Yellow Dal recipe is a simple, easy to make, and protein rich Indian dish made from a combination of split yellow lentils - moong dal and toor dal. A comforting lentils stew perfect for busy days or weeknights, when you want to eat something hearty, healthy and delicious!
Prep Time5 minutes mins
Cook Time30 minutes mins
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegetarian
Servings: 6
Calories: 170kcal
- ½ cup Yellow Moong Dal split petite yellow lentils
- ½ cup Toor Dal split pigeon peas/arhar/tuvar dal
- 1 Green Chili chopped
- ¾ teaspoon Salt
- 3½ cups Water
- 2-3 teaspoons Lemon Juice
For Tadka
- 2 tablespoons Ghee or vegetable oil for vegan
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Ginger grated
- ¼ teaspoon Asafoetida hing
- 4 Dried Red Chilies
- 1-2 Green Chilies slit
- 1 teaspoon Kasuri Methi dried fenugreek
- ½ teaspoon Red Chilli Powder
Clean and wash both the yellow dals 3-4 times. Add enough water and soak the dals together for 30 minutes. Add both the dals to the pressure cooker along with green chilies, turmeric, salt and 3½ cups water.
Close the lid and pressure cook the dals for 5-6 whistles on medium heat or until they are softened. Let pressure release naturally.
Open the pressure cooker and check, if the dal is too thick then you can add more water as per the consistency you require.
Switch on the heat and bring the dal to a boil.
Meanwhile, we will prepare the tadka (tempering). Heat the ghee in a small pan, add mustard seeds, cumin seeds and allow it to crackle.
Add ginger and fry for 30 seconds. Then, add slit green chilies, dried red chilies, hing and fry for 15 seconds.
Now, add kasuri methi , mix and switch off the heat. Immediately add red chili powder, mix and add the tempering to the boiling dal.
Add lemon juice and simmer the dal for another 2-3 minutes.
Dish out and garnish it with green coriander leaves.
Serve hot with steamed rice, pickle, papad and salad on side.
- I usually prefer to soak the dals for 20-30 minutes. This will reduce the cooking time. However, feel free to skip this step totally.
- Feel free to adapt the spices and herbs as per your taste buds.
- Cook the lentils until they are soft and mushy. Add less or more water as per the consistency of the dal you like.
- Pure ghee makes it the most flavourful, so I highly recommend using ghee only. But, if want to make this recipe vegan, then, you can stick to oil.
Calories: 170kcal | Carbohydrates: 23g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 368mg | Potassium: 136mg | Fiber: 5g | Sugar: 3g | Vitamin A: 377IU | Vitamin C: 55mg | Calcium: 32mg | Iron: 2mg