Simple & Delicious Yellow Dal (Lentil Curry) Recipe

Yellow dal is one of the most cooked dishes in Indian homes. It's made from split lentils simmered with turmeric, garlic, and ginger, then finished with a hot tempering of whole spices in ghee. That final step, called tadka, is what separates a good dal from a great one. The spices crackle in the oil and get poured straight over the cooked lentils, adding a layer of flavour you can't get any other way.

This recipe uses toor dal (split pigeon peas) or yellow moong dal, both of which cook down into a thick, creamy texture without needing a blender. It's ready in about 40 minutes and works as a main dish with rice or as a side alongside a curry.

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 to taste)
• 1 cm fresh ginger, grated or minced (approx. ½ tbsp)
• 2 cloves garlic, grated or minced (approx. ½ tbsp)

Tempering (Tadka):

• 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
• 6-8 curry leaves, fresh or dried — optional, highly recommended for flavour
• ½ tsp Kashmiri chilli powder (or regular chilli powder)
• ¼ tsp amchur powder — optional, adds a gentle tartness in place of lemon juice

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 until dal is very tender and easily mashed. Stir occasionally to prevent sticking. If the dal thickens too much, add a splash of hot water.
3. Mash and adjust: 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, 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). Saute 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 and garnish: Pour the hot tempering directly over the cooked dal. It will sizzle. Stir gently, then stir in most of the fresh coriander and the lemon juice.
7. Serve: Ladle hot dal into bowls and garnish with remaining fresh coriander.

What to serve with yellow dal

Yellow dal works equally well as a main dish or a side. Here are our favourite ways to serve it:

• Saffron Rice or plain basmati — the dal soaks into the rice beautifully
• Garlic Naan or plain naan for scooping
• A dollop of plain yoghurt on the side to cool the heat
• Aloo Gobi or Palak Paneer if you want a full vegetarian spread