Yellow Daal

Warm, comforting, and packed with flavor, this Yellow Daal recipe is a timeless Indian classic that combines tender yellow split peas (moong dal) with a vibrant blend of spices. Simmered to creamy perfection and infused with aromatic ingredients like cumin, garlic, ginger, and garam masala, this dish boasts a perfect balance of smoky, tangy, and earthy notes. The addition of juicy tomatoes and a squeeze of fresh lemon juice brightens the flavors, while a garnish of cilantro adds a fresh, herbal touch. Ready in under an hour, this wholesome, protein-packed daal is not only easy to make but also incredibly versatile—serve it as a main dish alongside fluffy basmati rice or with warm naan for dipping. Ideal for weeknight dinners or a cozy meal, this gluten-free and vegetarian recipe is a must-try for anyone craving authentic Indian flavors. Keywords: Yellow Daal recipe, Indian lentil curry, moong dal, vegetarian Indian dish, easy daal recipe.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Rinse the yellow split peas thoroughly under cold water until the water runs clear.

Step 2

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.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes or until the lentils become soft and start breaking down.

Step 4

While the lentils are cooking, heat 2 tablespoons of ghee or vegetable oil in a pan over medium heat.

Step 5

Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until fragrant.

Step 6

Add the finely chopped onion and sauté until they turn golden brown.

Step 7

Stir in the minced garlic, grated ginger, and slit green chili. Sauté for another 1-2 minutes until the raw smell of garlic disappears.

Step 8

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.

Step 9

Stir in 0.5 teaspoon of garam masala and let it cook for another 1 minute.

Step 10

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.

Step 11

Check seasoning and add more salt if needed.

Step 12

Garnish with chopped cilantro and stir in the juice of one lemon or lime.

Step 13

Serve hot with rice or Indian bread like naan or roti.

Nutrition Facts

Serving size	1596.3 grams (1596.3g)

Amount per serving	% Daily Value*
Calories	1090

Total Fat 32.30g	41%
Saturated Fat 18.20g	91%
Polyunsaturated Fat 0.00g
Cholesterol 72mg	24%
Sodium 2450mg	107%
Total Carbohydrate 157.60g	57%
Dietary Fiber 39.80g	142%
Total Sugars 30.90g
Protein 54.60g	109%

Vitamin D 0IU	0%
Calcium 290mg	22%
Iron 14mg	79%
Potassium 3422mg	73%

*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.

Source of Calories

Fat: 25.5%

Protein: 19.2%

Carbs: 55.3%