Best 9 Yellow Dal Recipes

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Are you craving a delicious and wholesome meal that's easy to prepare? Look no further than yellow dal, a classic Indian lentil dish that's bursting with flavor and goodness. Made with yellow lentils, aromatic spices, and fresh herbs, this comforting dish is a staple in many Indian households. Whether you're a seasoned cook or just starting out, follow our simple step-by-step guide to create a mouthwatering yellow dal that will delight your taste buds and leave you feeling satisfied. Get ready to embark on a culinary journey that combines the richness of Indian spices with the goodness of lentils, resulting in a flavorful and nutritious meal that's sure to become a family favorite.

Here are our top 9 tried and tested recipes!

EASY CURRIED YELLOW DAL (YELLOW SPLIT PEAS)



Easy Curried Yellow Dal (Yellow Split Peas) image

I am usually too lazy to make my own curry, plus the take away from my local Indian restaurant is way better than anything I can usually make at home. But I had this package of dry yellow split peas in my cupboard for ages and finally decided to use them up one night. This is a very basic, mild curry recipe that can easily be modified to suit your individual tastes. Nutritious and vegetarian as well. Can be made vegan by substituting vegetable oil or margarine for the butter.

Provided by EZBeingGreen

Categories     Curries

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 cup dry yellow split peas
1 tablespoon butter (can use oil or butter substitute to make this vegan)
1/2 medium onion, chopped
2 garlic cloves, finely minced
1/2 teaspoon fresh gingerroot, finely minced
2 cups low sodium vegetable broth
1 cup water
1/2 teaspoon salt
1 tablespoon curry powder (I prefer a mild, yellow Indian variety)
1 tablespoon cumin
1/2 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon chili powder (optional)
1/2 teaspoon garam masala (optional)
1/2 cup fresh cilantro, chopped for garnish (optional)

Steps:

  • In a medium saucepan melt butter over medium heat. Add chopped onion and salt. Saute until soft, about five minutes. Add garlic and saute until fragrant, about 30 seconds.
  • Add remaining spices and stir. Saute for about 1 minute, cooking spices. If spices start to stick to pan, add some water - 1/4 cup should do. Add peas and stir to coat with butter, onion, and spice mixture. Add broth, 1/2 cup water and bring to boil. Cover and reduce heat to simmer.
  • Simmer for 40-50 minutes or until peas are tender and most of the liquid has been absorbed. (Check peas periodically - you may need to add more water during cooking if peas are absorbing the liquid too quickly). Garnish with chopped cilantro/coriander leaves before serving.
  • Options: Serve with hot basmati or brown rice for a filling one-dish meal. Or, double the broth/water to make a curried pea soup. To turn this into a spicy curry, add some finely chopped jalapeno, serrano, or chile pepper at the same time as the garlic.
  • Update 1/6/2010: Some people have reported issues with the peas taking longer to soften. I have never had an issue but try cooking the onions without salt and waiting until the last 10 minutes or so of cooking time to add the salt. I have heard salt interfers with lentils softening perhaps it is the same for split peas. Curry powder - I usually use a mild Indian yellow variety, the all-purpose kind found in most US supermarkets. But I have also made this with a hot Madras and it was also delicious (but spicy!).

EVERYDAY YELLOW DAL



Everyday Yellow Dal image

Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.

Provided by Tara O'Brady

Categories     Lentil     Soup/Stew     Dinner     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4-6

Number Of Ingredients 12

For the dal:
1 cup (225 g) moong dal (split yellow lentils)
3 cups (710 ml) water
1/2 teaspoon ground turmeric
Medium-grain kosher salt
For the tarka:
2 tablespoons ghee or unsalted butter
1 teaspoon cumin seeds
1 small onion, minced
1 or 2 fresh or dried whole red chiles
Leaves picked from a small bunch of cilantro
Fresh lime wedges

Steps:

  • To make the dal, in a medium heavy saucepan, cover the dal with water. Swish the lentils around with your hand, then drain the water through a fine-mesh sieve. Return any dal from the sieve to the saucepan and repeat, washing, agitating, and draining, until the water runs absolutely clear. It will probably take 7 to 10 changes of water. Pour the 3 cups (710 ml) of water into the pot to cover the lentils. Bring to a boil over medium-high heat, skim any scum that rises to the surface, then lower the heat to maintain a simmer. Add the turmeric and cook until the dal is quite creamy, 45 to 60 minutes. Stir the dal regularly as it simmers or it can catch at the bottom of the pan and burn. If the dal starts to look dry before the lentils are cooked, add hot water (from the tap is fine). Season well with salt.
  • About 20 minutes before the dal is done, make the tarka. Melt the ghee over low heat. Fry the cumin seeds for maybe 1 minute, until sizzling and fragrant. Add the onion and chile and cook, stirring, until the onion is very soft and translucent, 15 minutes. When the dal is ready, tip the tarka over the dal, stir to partially combine, then sprinkle the cilantro on top. Serve right away with lime wedges and naan or over rice.
  • For the Tomato Tarka Variation:
  • Melt 3 tablespoons ghee over low heat, then add 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds. Fry for 1 minute. Add 1 minced onion and 3 minced garlic cloves and cook for 10 minutes, stirring often. Scrape in 1 teaspoon grated ginger and cook to take away some of its rawness, about 1 minute. Stir in 2 small tomatoes that have been diced, 1 or 2 green chiles split lengthwise, and 2 curry leaves (optional). Fry until the tomato starts to break up, 5 to 7 minutes more. Stir most of the mixture into the cooked dal and let simmer for 5 minutes. Check for seasoning, then tip the remaining tarka over the dal. Garnish with chopped cilantro.

YELLOW LENTIL DAL



Yellow Lentil Dal image

Make and share this Yellow Lentil Dal recipe from Food.com.

Provided by chia2160

Categories     Lentil

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup split yellow lentils (toor dal)
3 cups chicken stock
2 tablespoons minced ginger
1/2 teaspoon turmeric
salt
1 teaspoon vegetable oil
1 1/2 teaspoons black mustard seeds
1 small onion, thinly sliced
2 garlic cloves, chopped
1 small serrano chili, seeded and chopped
2 teaspoons ground cumin
2 bay leaves
1 tomatoes, chopped
1 tablespoon lemon juice
cooked basmati rice

Steps:

  • In a saucepan add lentils and chicken stock, ginger and turmeric.
  • Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
  • Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
  • In a skillet heat oil.
  • Add mustard seed and shake pan until they start to pop, 20 seconds.
  • Add the onion and cook until softened, 5- minutes.
  • Add serrano chile, and garlic, cook 1 minute.
  • Add cumin and bay leaves, and tomato, cook minutes more.
  • Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
  • Serve over basmati rice.

Nutrition Facts : Calories 271.4, Fat 4.5, SaturatedFat 0.9, Cholesterol 5.4, Sodium 265.3, Carbohydrate 40.3, Fiber 15.7, Sugar 5.7, Protein 18

YELLOW MUNG DAL SOUP - DAL SHORBA



Yellow Mung Dal Soup - Dal Shorba image

I found this recipe on a blog written by a Lithuanian woman who now lives in India - she found the love of her life while studying in the US, he is Indian and so now she lives in India, and publishes the "Virtuve su indisku prieskoniu" blog (Kitchen with an Indian flavor). The author of the recipe is Sanjeev Kapoor.

Provided by duonyte

Categories     Beans

Time 1h20m

Yield 2-3 serving(s)

Number Of Ingredients 13

1 tablespoon neutral oil
1 medium onion, chopped
1 -2 garlic clove, minced
3/4 inch slice fresh ginger, grated
1/2 teaspoon ground turmeric
1/2 cup mung dal (yellow lentils)
4 -5 cups water, I used 4 cups broth
1 -2 chili pepper, see note
1 -2 tablespoon butter
1 teaspoon ground cumin
salt
1 tablespoon lemon juice or 1 tablespoon lime juice
chopped fresh cilantro

Steps:

  • Note: I used 1/2 tsp of dried thyme and just crumbled it between my fingers. (That's before I realized the recipe actually called for turmeric, not thyme). If you don't like things too hot, slice the pepper in half and seed it and toss in the halves - retrieve them before pureeing/serving. The recipe called for water, but I used vegetable broth, which I think added to the flavor of the soup.
  • Wash and rinse the mung dal. The first package I bought was artificially colored - I washed it repeatedly until the water was quite clear, so check your package before buying!
  • Heat the oil in a saucepan and add the onion, sauteing until it becomes translucent. Add the garlic and ginger, stirring, and cook briefly.
  • Add the turmeric.
  • Add the mung dal and 4 cups of broth or water. Bring to a boil, reduce heat and simmer. If you are using water, add salt at this point. Also add the chili peppers. Stir from time to time and skim off any foam. Add additional water, as needed. Simmer until the mung dal are quite soft, 30-45 minutes.
  • Puree at this point, if desired. If you are using chili halves, remove before pureeing. (The last time I made this I used a ripe jalapeno, and left it in . I did not puree it to the very end, leaving some texture and very pretty red chili flecks in the soup).
  • In a small skillet heat the butter until it foams. Add the cumin and stir it in for just a few seconds, then scrape it all into the saucepan. (The last few times I made this, I just sprinkled a little cumin on top, and that worked just as well, less work and fewer dishes to wash!).
  • Add the lemon or lime juice and ladle into bowls. Garnish with chopped cilantro.
  • This made two servings for me, but will probably make 3 to 4 for others.

YELLOW TARKA DAL



Yellow Tarka Dal image

This is a comforting, authentic, East Indian dish that is packed with nutrients, nourishment, and flavor. It is a quick, easy, and economical dish perfect for a cold night. Parathas or rotis is a nice accompaniment. This dish is suitable for vegetarians. Serve over basmati rice garnished with fresh cilantro and lime wedges.

Provided by Cynthia Ross

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h50m

Yield 4

Number Of Ingredients 12

½ cup yellow dried split peas (chana dal)
1 cup red lentils (masoor dal)
½ teaspoon ground turmeric
1 pinch sea salt
1 pinch asafoetida powder (hing)
water to cover
2 tablespoons ghee (clarified butter)
1 tablespoon oil
½ teaspoon brown mustard seeds
½ teaspoon ground cumin
1 onion, finely chopped
2 cloves garlic, minced

Steps:

  • Place split peas in a container. Cover with water. Let soak, at least 2 hours. Drain.
  • Combine split peas and red lentils in a saucepan over medium-low heat. Pour in enough water to cover by 2 inches. Season with turmeric, sea salt, and asafoetida. Bring to a boil; reduce heat and simmer, covered, until dal is the consistency of porridge.
  • Heat ghee and oil in a large skillet over medium heat. Add mustard seeds and cumin; cook until starting to pop, about 30 seconds. Add onion and garlic; cook, stirring constantly, until tarka is very dark brown, 10 to 15 minutes.
  • Serve tarka over dal.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 48 g, Cholesterol 16.4 mg, Fat 11.3 g, Fiber 14.1 g, Protein 19.4 g, SaturatedFat 4.6 g, Sodium 95.3 mg, Sugar 5.4 g

PUNERI DAL (YELLOW LENTILS PUNE-STYLE)



Puneri Dal (Yellow Lentils Pune-Style) image

This dal, much prized by Puneri Brahmins in Maharashtra, is sweet and fragrantly spicy, with a slightly sour undertone. Kokum, one of the ingredients, is a local sour fruit which has been dried, and it gives southern Indian food a distinctive flavour. It is often available from Indian groceries, but tamarind paste is an acceptable substitute. Asafoetida is a gum resin prized as a condiment in India. It is also known variously as 'devil's dung' and 'food of the gods'! It has a strong sulphur smell prior to cooking, but thereafter has a pleasant aroma. Asafoetida is a useful antidote for flatulence, and is thus incorporated into many Indian lentil dishes! Goda Masala is a Maharashtrian spice blend. I have posted the recipe for it separately (see recipe #109909).

Provided by Daydream

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces toor dal, washed or 8 ounces split yellow lentils
2 teaspoons goda garam masala powder (see Goda Masala)
1 teaspoon turmeric powder
1/2-1 teaspoon ground red chili powder
2 kokum or 1 teaspoon tamarind paste
2 teaspoons jaggery or 2 teaspoons dark brown sugar
4 tablespoons fresh coconut or 4 tablespoons unsweetened coconut
salt, to taste
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seed
1 pinch asafoetida powder
12 curry leaves (fresh, if possible)
2 tablespoons cilantro, chopped

Steps:

  • Simmer the lentils in 4 cups of water for approximately 20 minutes, until just cooked, but not ‘mushy’.
  • Keep an eye on the lentils while they cook to ensure the water does not fully evaporate.
  • Drain off most of the water when the lentils are cooked and add the powder spices, kokum (or tamarind paste), desiccated coconut and salt to taste.
  • Simmer for a couple of minutes and stir until well mixed, adding more water if necessary to make a moist, but not ‘sloppy’, consistency.
  • Remove from the heat and keep warm.
  • Heat oil in a small pan, add the mustard seeds, and saute until they pop and crackle.
  • Add the cumin seeds, asafoetida and curry leaves.
  • Stir once, then pour the oil and spices over the lentils.
  • Mix well, and serve hot garnished with cilantro.
  • Accompany with rice and a vegetable curry if desired.

VERY TASTY YELLOW MOONG DAL (YELLOW LENTILS) AND RICE KHICHDI



Very Tasty Yellow Moong Dal (yellow lentils) and Rice Khichdi image

This is one of my MOST FAVOURITE dishes. Khichdi=Rice and Lentil mixture. This is what I have been eating since y'day(this is given when one has loose motions). Also, this makes very good food for the pigeons and crows! Try feeding it to them(minus the yogurt), i.e., just the plain khichdi after allowing it to cool down, O my, they'll bless you. I have just shared mine with them and you have to come here to my place to watch how happily the crows and pigoens have feasted on this:) In India, this recipe is made every year on the eighth day of the festival of Durga Ashtami. We make it here in Oman as well, in our home, every year for Ashtami and serve it with traditional Potato curry and yogurt, mmmmmmmm:) Little children love this recipe and most mom's often feed this to their children to ensure they have a good balance of proteins(which comes from the yellow lentils) and carbohydrates(which comes from the rice). I really love this recipe:)

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 50m

Yield 16 serving(s)

Number Of Ingredients 6

1 cup yellow lentils, washed,soaked in clean fresh water and drained (yellow moong dal)
3 cups white basmati rice, washed,soaked in water and drained
8 cups water
2 teaspoons salt
2 teaspoons cumin seeds
2 teaspoons oil

Steps:

  • Heat oil in a skillet.
  • Add cumin seeds.
  • Allow to splutter.
  • Fold in yellow lentils and rice.
  • Stir in salt and water.
  • Bring to a boil.
  • Lower flame, partially cover and cook till the water has evaporated and rice is cooked.
  • Serve hot.
  • This can be served all by itself, though, the actual combination is this khichdi with plain yogurt.

TOOR DAL (SPLIT YELLOW PIGEON PEAS)



Toor Dal (Split Yellow Pigeon Peas) image

Dal can be made with all kinds of lentils and cooking methods. These vary not just from region to region, but also from day to day, mood to mood. Some cooks like dal soupy, others chunky. There are dals for special occasions, seasoned with charcoal smoke and butter or padded out luxuriously with cream, as well as lighter, leaner dals that can restore you when you're not feeling well.The flavor of this everyday, Gujarati-style dal comes from the pure nuttiness of split pigeon peas, boiled until tender and bolstered with spices bloomed in hot ghee. This fat-tempering technique, called vaghar in Gujarati, has many names and many uses across the country. In this case, the tempering is a great introduction to the resourcefulness and finesse of Indian home cooks: Just a few tablespoons of carefully seasoned fat, tipped in at the very last moment, transform an entire pot.

Provided by Tejal Rao

Categories     dinner, soups and stews, main course, side dish

Time 4h

Yield 4 to 6 servings (about 3 cups)

Number Of Ingredients 12

1 cup toor dal (split yellow pigeon peas)
2 Roma tomatoes, roughly chopped
1/4 teaspoon ground turmeric
1/2 teaspoon kosher salt
1/4 cup raw whole peanuts
1/4 cup/55 grams ghee
1 sprig fresh curry leaves
3 small pieces Indian cinnamon or 1 cinnamon stick
3 red dried chiles, such as chile de árbol
3 cloves
1/4 teaspoon black mustard seeds
Pinch of asafoetida

Steps:

  • Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
  • Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
  • Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
  • Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.

YELLOW DAL



YELLOW DAL image

Categories     Soup/Stew     Bean     Vegetarian     Quick & Easy     Boil

Yield 2 to 4 people

Number Of Ingredients 15

1 cup pink lentils, or sub split yellow mung beans, split chick peas (channa dal) or split dried yellow peas.
4 cups water
1 tsp oil or ghee
1 tsp tumeric
1 tsp salt or to taste
Tarka
2 tbs ghee or 1/2 butter and 1/2 corn or peanut oil
1/2 tsp whole cumin seed
1 tsp finely chopped/minced ginger
1 tsp minced jalapino or other chilli or to taste
1/4 cup finely chopped onion
1/2 tsp cracked black pepper
1/4 tsp or more cayenne - optional
1/2 tsp Garam Masala - optional.
Chopped green coriander (cilantro) to taste for garnish

Steps:

  • 1 - Spread the dal out on a plate or tray and do a quick look through for any stones etc. Wash the dal in several changes of water, and If you have the time - soak the dal for an hour or more. 2 - Place dal and water in a large saucepan, and bring to a boil. Most dals will froth a bit when they heat up - so skim off as much froth as you can, and then put in the 1tsp ghee or oil. This will stop the frothing. Add the tumeric and salt and turn heat to medium low and cook partially covered between 20 minutes to an hour till the dal is the texture you want it at. For example if you have used pink lentils, and soaked them - they will be done in about 20 minutes and will have a slightly chunky texture - but if you cook them another 20 minutes - they will be almost smooth. When the dal is almost cooked to you liking, add water if you want a thin soupy mixture, or raise the heat to boil off excess water if you like it thick. 3 - When the dal is almost done - take a small skillet and heat the ghee or butter and oil mixture in it over medium high heat. When hot, put in the cumin seed, and when it sizzles, the ginger, then the onion and minced chilli. Fry till the onion picks up some goledn flecks and add the pepper to the mixture. At this point, if you want it spicy - add the optional Garam Masala and cayenne. Cook for 1/2 a minute and then pour the contents of the skillet into the pot of boiled dal. 4 - Let this simmer for a minute or two, and then taste for salt, and spices. Adjust as necessary, sprinkle with the cilantro and serve. Keeps well for about 4 days in the fridge.

Tips:

  • To make the dal creamier, blend some of the dal and add it back to the pot.
  • For a tangy flavor, add a teaspoon of lemon juice or tamarind paste to the dal.
  • To make the dal more flavorful, add a teaspoon of garam masala or curry powder.
  • For a healthier version, use low-fat milk or yogurt instead of full-fat.
  • Serve the dal with rice, roti, or naan.

Conclusion:

Yellow dal is a delicious and versatile dish that can be enjoyed by people of all ages. It is a good source of protein, fiber, and vitamins. The dal can be made in a variety of ways, so there is sure to be a recipe that everyone will enjoy. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, yellow dal is a great option.

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