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    Home » Recipes

    Yellow Dal (Rajasthani Style)

    Published: Jan 15, 2014 || Last updated: Aug 15, 2021 by Farrukh Aziz

    2567 shares
    Jump to Recipe

    Yellow Dal is delicious Indian recipe of lentils cooked and tempered with aromatic dried fenugreek and spices. Rajasthan has wide variety of cuisines, there are number of variants of Rajasthani dal.

    Overhead shot of Yellow Dal served in earthen bowl placed on grey table

    Ingredients

    Ingredients for yellow dal recipe placed in small bowls on white table

    How to make Yellow Dal

    Clean and wash both the dals. Add both the dals to the pressure cooker along with green chilies, turmeric, salt and 3 cups water.

    Pressure cook the dals for 5-6 whistles on medium heat or until they are softened. Let pressure release naturally.

    Open the 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. Heat the ghee in 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.

    More delicious Indian Dals for you

    • Dal Makhani
    • Hyderabadi Khatti Dal
    • Whole Masoor Dal
    • Dal Palak

    If you made my Yellow Dal Recipe, please let me know how it turned out for you! I'd love to hear through your comments and ratings below.

    If you are looking for more delicious and easy recipes delivered straight to your inbox, you can sign up for my email newsletter. 

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    Close up shot of yellow dal served in ceramic bowl
    5 from 1 vote
    Print

    Yellow Dal Recipe

    Comforting Indian Yellow Lentil Dal - Moong Dal and Toor Dal cooked together and tempered with mustard, cumin, ginger, chilies, asafoetida and flavorful Kasuri Methi. Perfect for those busy weekdays, when you need something simple, delicious yet healthy. 
    Course Main Course
    Cuisine Indian
    Diet Dairy-Free, Gluten Free, Vegetarian
    Prep Time 5 minutes
    Cook Time 30 minutes
    Servings 6
    Calories 170kcal
    Author Farrukh Aziz

    Ingredients
     

    • ½ cup Yellow Moong Dal (split petite lentils)
    • ½ cup Toor Dal (split pigeon peas)
    • 1 Green Chili (chopped)
    • ¾ teaspoon Salt
    • 3 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
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    Instructions

    • Clean and wash both the dals. Add both the dals to the pressure cooker along with green chilies, turmeric, salt and 3 cups water.
    • Pressure cook the dals for 5-6 whistles on medium heat or until they are softened. Let pressure release naturally.
    • Open the 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. Heat the ghee in 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.

    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
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!
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    Reader Interactions

    Comments

    1. Hema

      October 11, 2015 at 8:23 pm

      Dear Farrukh,

      It was easy and delicious. So easy to make and surely make it again and again. Thank you.

      Reply
    2. Ruchi Gupta

      February 03, 2014 at 3:27 am

      Hi Farrukh ji...I have made this 2 times.and it is always an easy and sure shot yummy daal...and a very different than the one we regularly eat...with onion and tomato tadka.and all of us at my house love it...:) Thanks to u...had it last night too 🙂

      Reply
    3. Farrukh Aziz

      January 15, 2014 at 3:23 pm

      Hi Finla Noronha jii,
      thank you so much.
      they are specially used for tadkas(tempering), gives lovely flavour as well the look, it is mild.

      Reply
    4. Finla

      January 15, 2014 at 1:59 pm

      Looks so yumm. Last week when i went tot he Indianstore i bough these chilies , first time i am buying them are they spicy ir mild.

      Reply

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    I am Farrukh, the face behind this beautiful recipe blog Cubes N Juliennes. I am a microbiologist by qualification turned into a Food enthusiast... Know more about me ->

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