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.
Ingredients
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
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📖 Recipe
Yellow Dal Recipe
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
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.
Hema
Dear Farrukh,
It was easy and delicious. So easy to make and surely make it again and again. Thank you.
Ruchi Gupta
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 🙂
Farrukh Aziz
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.
Finla
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.