Yellow Daal
Warm, comforting, and packed with bold flavors, Yellow Daal is a wholesome Indian lentil curry that’s as nutritious as it is delicious. Made with tender yellow split peas (moong dal), aromatic spices like turmeric, cumin, and garam masala, and a zesty splash of lemon, this dish is a staple of South Asian cuisine. The recipe layers earthy flavors by simmering the lentils until velvety soft and infusing them with a sautéed mixture of onions, garlic, ginger, tomatoes, and green chili. Finished with fresh cilantro and lemon juice, Yellow Daal pairs perfectly with steamed basmati rice or warm naan for a satisfying vegetarian meal. With just 15 minutes of prep time and plenty of simple pantry staples, it’s an easy recipe for a hearty, protein-packed dinner! Keywords: Yellow Daal recipe, Indian lentil curry, moong dal, vegetarian dishes, easy Indian recipes.
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Recipe Information
Ingredients
- 1 cup Yellow split peas (moong dal)
- 4 cups Water
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 inch Ginger, grated
- 1 Green chili, slit lengthwise
- 1 large Tomato, chopped
- 0.5 teaspoon Garam masala
- 2 tablespoons Cilantro (coriander leaves), chopped
- 1 Lemon or lime, juiced
Instructions
Rinse the yellow split peas thoroughly under cold water until the water runs clear.
In a medium pot, combine the yellow split peas with 4 cups of water, 1 teaspoon salt, and 0.5 teaspoon turmeric powder. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes or until the lentils become soft and start breaking down.
While the lentils are cooking, heat 2 tablespoons of ghee or vegetable oil in a pan over medium heat.
Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until fragrant.
Add the finely chopped onion and sauté until they turn golden brown.
Stir in the minced garlic, grated ginger, and slit green chili. Sauté for another 1-2 minutes until the raw smell of garlic disappears.
Add the chopped tomato to the pan and cook for 4-5 minutes until the tomatoes are soft and oil starts to separate from the mixture.
Stir in 0.5 teaspoon of garam masala and let it cook for another 1 minute.
Once the lentils are cooked, add the masala mixture to the pot of lentils. Mix well and adjust the consistency by adding more water if necessary. Simmer for an additional 5-10 minutes.
Check seasoning and add more salt if needed.
Garnish with chopped cilantro and stir in the juice of one lemon or lime.
Serve hot with rice or Indian bread like naan or roti.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 7.6 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 869 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
