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!
Servings: 6
Calories: 170kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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