Side DishMain Course

Simple Yellow Dal

Name: Simple Yellow Dal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: bangladeshi, indian
Ingredients: 250 g toor dal rinsed; 960 ml water; 0.5 tsp turmeric powder; 1 tsp salt; 2 tbsp ghee; 0.5 tsp mustard seed; 0.5 tsp cumin seed; 1 pcs green chili slit lengthwise; 2 clove garlic minced; 1 tsp ginger grated; 0.5 pcs onion finely chopped; 0.5 pcs tomato chopped; 2 tbsp fresh coriander chopped

This comforting yellow dal is a staple in many South Asian homes, offering a nourishing and flavorful side dish. Made with split yellow lentils, it's quick to prepare and pairs wonderfully with rice or flatbread.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Easy
Per serving: 303 kcal

VegetarianGluten-free

Allergen information: may contain milk and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gtoor dal, rinsed
960 mlwater
0.5 tspturmeric powder
1 tspsalt

tempering

2 tbspghee
0.5 tspmustard seed
0.5 tspcumin seed
1 pcsgreen chili, slit lengthwise
2 clovegarlic, minced
1 tspginger, grated
0.5 pcsonion, finely chopped
0.5 pcstomato, chopped

garnish

2 tbspfresh coriander, chopped

Equipment

small pan · pot · cutting board · knife

The method

Step by step

1
Rinse the toor dal thoroughly under cold running water until the water runs clear; drain well.
About 2 min
2
Combine the rinsed dal, water, and turmeric powder in a medium pot or pressure cooker.
About 1 min
3
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the dal is tender and cooked through.
About 25 min
Cook’s note: If using a pressure cooker, cook for 2-3 whistles on medium heat, then let the pressure release naturally.
4
Once cooked, stir in the salt and mash the dal lightly with the back of a spoon to achieve a creamy consistency.
About 1 min
Cook’s note: Adjust the consistency with a little hot water if you prefer a thinner dal.
5
For the tempering, heat the ghee in a small pan over medium heat.
About 1 min
Cook’s note: For a vegan option, use a neutral oil instead of ghee.
6
Add the mustard seeds and cumin seeds to the hot ghee and let them splutter.
About 1 min
7
Stir in the green chili, minced garlic, and grated ginger and sauté for about 30 seconds until fragrant.
About 1 min
8
Add the finely chopped onion and cook until softened and translucent, about 3-5 minutes.
About 4 min
9
Stir in the chopped tomato and cook for another 2-3 minutes until it breaks down slightly.
About 3 min
10
Pour the tempering mixture into the cooked dal and mix well.
About 1 min
11
Garnish with fresh coriander before serving.

Per serving

Nutrition

74%Score

Calories: 303.3kcal
Protein: 14.7g
Carbs: 44.4g
Fat: 8.3g
Fibre: 10.5g
Sugar: 4.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover dal in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if needed to adjust consistency.