Yellow Lentil Dal
Creamy, aromatic, and bursting with vibrant spices, this Yellow Lentil Dal is the ultimate comfort food that's as nourishing as it is delicious. Made with protein-packed yellow lentils (moong dal) simmered to a luscious consistency, this Indian-inspired dish is infused with the bold flavors of cumin, mustard seeds, and turmeric, and elevated by the tang of fresh tomato, cilantro, and a hint of lemon. Perfect for a quick weeknight dinner or an impressive vegetarian centerpiece, this one-pot wonder comes together in just 40 minutes. Pair it with fluffy rice or warm, buttery naan for a wholesome, satisfying meal that’s naturally gluten-free, packed with plant-based protein, and loaded with flavor.
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Recipe Information
Ingredients
- 1 cup yellow lentils (moong dal)
- 4 cups water
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon mustard seeds
- 1 unit small onion, finely chopped
- 2 unit garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 unit green chili, finely chopped (optional)
- 1 unit tomato, diced
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cumin
- 0.25 teaspoon chili powder
- 2 tablespoons fresh cilantro leaves, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the yellow lentils thoroughly under cold running water until the water runs clear.
In a medium saucepan, combine the lentils, water, turmeric powder, and salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the lentils are soft and creamy. Stir occasionally to prevent sticking.
Meanwhile, heat ghee or vegetable oil in a small skillet over medium heat. Add the cumin seeds and mustard seeds. Sauté for 30 seconds until they begin to sizzle and pop.
Add the chopped onion to the skillet and sauté until golden, about 5–6 minutes.
Stir in the minced garlic, ginger, and green chili (if using) and cook for another minute until fragrant.
Add the diced tomato, ground coriander, ground cumin, and chili powder to the skillet. Cook for 3–4 minutes until the tomato softens and the spices are well-blended.
Pour the spiced tomato mixture into the cooked lentils and stir to combine. Simmer for an additional 5 minutes to allow the flavors to meld.
Remove the dal from heat and stir in the chopped cilantro leaves and lemon juice.
Serve hot with rice, naan, or your favorite flatbread. Enjoy!
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2039 mg | 89% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 11.3 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3085 mg | 66% | |
*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.
