Simple & Delicious Yellow Dal (Lentil Curry) Recipe

Dal is a protein-packed, warming dish that brings families together around the dinner table. This simple yellow dal recipe uses split pigeon peas (toor dal) or yellow moong dal to create a creamy, spiced lentil curry that's both nourishing and satisfying.

What makes this dal special is the traditional tempering technique called 'tadka' – where whole spices are heated in oil until they release their oils and become fragrant, then poured over the cooked lentils.

Ingredients

Main Dal:

• 1 cup (approx. 200g) Toor Dal (split pigeon peas) or Yellow Moong Dal (split yellow lentils), rinsed well
• 3 cups (750ml) water
• ½ tsp ground turmeric
• ½ tsp salt, or to taste
• 1 small tomato, finely chopped (optional, for flavour)

Aromatics & Spices (Cooked with Dal):

• 1 small brown onion, finely chopped
• 1-2 green chillies, slit lengthwise (adjust heat)
• 1 cm fresh ginger, grated or minced (approx. ½ tbsp)
• 2 cloves garlic, grated or minced (approx. ½ tbsp)

Tempering (Tadka/Chhonk):

• 1.5 tbsp ghee or vegetable oil
• ½ tsp mustard seeds
• 1 tsp cumin seeds (whole)
• Pinch of asafoetida (hing) - Optional, but recommended for authentic flavour and digestion. Find at Indian grocers or larger Coles/Woolworths in the international aisle.
• 6-8 curry leaves (fresh or dried) - Optional, highly recommended for flavour. Find at Asian/Indian grocers.
• ½ tsp Kashmiri chilli powder (or regular chilli powder)

Garnish:

• Small bunch fresh coriander, finely chopped
• 1-2 tbsp fresh lemon juice

Instructions

1. Prepare Dal: Rinse dal thoroughly until water runs clear. In a medium pot, combine rinsed dal, 3 cups water, turmeric, salt, chopped tomato (if using), chopped onion, green chillies, grated ginger, and minced garlic.
2. Cook Dal: Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 25-35 minutes, or until dal is very tender and easily mashed. Stir occasionally to prevent sticking. If dal thickens too much, add a splash more hot water.
3. Mash & Adjust: Once cooked, use the back of a ladle or a potato masher to lightly mash some of the dal against the side of the pot. This creates a creamier texture. Taste and adjust salt if needed. Keep warm.
4. Prepare Tempering (Tadka): In a small frying pan or ladle, heat ghee or oil over medium heat. Add mustard seeds. Once they start to splutter, add cumin seeds, asafoetida (if using), and curry leaves (if using). Sauté for 30 seconds until fragrant.
5. Add Chilli Powder: Remove pan from heat. Stir in Kashmiri chilli powder quickly (the residual heat will bloom it without burning).
6. Combine & Garnish: Pour the hot tempering directly over the cooked dal. It will sizzle. Stir gently. Stir in most of the fresh coriander and the fresh lemon juice.
7. Serve: Ladle hot dal into bowls. Garnish with remaining fresh coriander.

Serving suggestions

• Basmati Rice: Steamed basmati rice is the perfect companion.
• Roti or Naan: Great for scooping up the dal.
• Plain Yoghurt: A dollop on the side for cooling.
• Simple Salad: A fresh cucumber and tomato salad.
• Pickle (Achaar): A side of Indian pickle for extra tang.

Enjoy your comforting homemade Dal!