AuthorParkash BainsCategory, , DifficultyBeginner
Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Yellow Daal — The traditional way of making yellow daal is a two step process. The lentils are cooked separately. Meanwhile, you make a “tadka” with minced onion, ginger, garlic, spices and in some recipes also tomato. Once caramelized, the tadka is added to the daal.

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Sometimes, I just want a quick and easy dal without having to make a separate tadka. This is a super easy yellow dal recipe ready in under 40 minutes. It tastes just as good as the traditional version. In fact, my kids prefer this one because they don’t like all the tadka ingredients in their yellow daal.

Lentil daal is high in fibre, protein, iron, vitamin B-6 and magnesium. Lentils are good for heart health, digestion, weight loss; they stabilize blood sugar and increase energy.

 1 cup red lentils (masur)
 ½ cup yellow lentils (moong)
 3 tbsp grape seed oil
 1 tbsp whole cumin
 1 tomato - chopped (optional)
 8 cups water
 3 green onions - chopped
 handful of cilantro - chopped
 1 tsp turmeric (or more if desired)
 2 tsp sea salt or a little more according to taste
 ½ tsp cayenne or hot chili powder
 1 tsp ground coriander or garam masala powder
1

Wash and drain lentils. Heat cooking oil in a large pot on medium heat. Add cumin seeds and sizzle for 30 seconds. Add tomato, cook for 3 minutes to break down the pieces.

2

Add lentils and water. Cover and bring to a boil, watching closely to prevent it from boiling over. Add turmeric, salt, and other spices. Reduce heat, cover just loosely to prevent daal from boiling over. (Note: Adding a bit of butter [1 Tb] helps to prevent this). Simmer for 20 minutes, stirring once or twice. Add green onion, cook for another 5 minutes. Add fresh cilantro. Turn off heat.

3

Enjoy as a soup by itself OR serve with basmati rice pilaf.

Ingredients

 1 cup red lentils (masur)
 ½ cup yellow lentils (moong)
 3 tbsp grape seed oil
 1 tbsp whole cumin
 1 tomato - chopped (optional)
 8 cups water
 3 green onions - chopped
 handful of cilantro - chopped
 1 tsp turmeric (or more if desired)
 2 tsp sea salt or a little more according to taste
 ½ tsp cayenne or hot chili powder
 1 tsp ground coriander or garam masala powder

Directions

1

Wash and drain lentils. Heat cooking oil in a large pot on medium heat. Add cumin seeds and sizzle for 30 seconds. Add tomato, cook for 3 minutes to break down the pieces.

2

Add lentils and water. Cover and bring to a boil, watching closely to prevent it from boiling over. Add turmeric, salt, and other spices. Reduce heat, cover just loosely to prevent daal from boiling over. (Note: Adding a bit of butter [1 Tb] helps to prevent this). Simmer for 20 minutes, stirring once or twice. Add green onion, cook for another 5 minutes. Add fresh cilantro. Turn off heat.

3

Enjoy as a soup by itself OR serve with basmati rice pilaf.

Yellow Daal (lentils) | Video Recipe
IngredientsDirections