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Yellow Daal (lentils) | Video Recipe

Yields6 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

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.

Yellow Daal Recipe

 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.

Nutrition Facts

Servings 6