Best Easy Yellow Dal Recipe Indian

Best Easy Yellow Dal Recipe Indian

Dal is a staple in Indian cuisine, and there are countless variations of this beloved dish. One of the most popular and easy-to-make versions is yellow dal. Made from split yellow lentils, also known as toor dal, this recipe is not only delicious but also packed with protein and essential nutrients. Here is the best easy yellow dal recipe that you can try at home.

– 1 cup yellow lentils (toor dal)
– 2 cups water
– 2 tablespoons ghee or vegetable oil
– 1 teaspoon cumin seeds
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1-inch ginger, grated
– 2 tomatoes, finely chopped
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust to taste)
– Salt to taste
– Fresh cilantro, chopped (for garnish)

1. Rinse the lentils under cold water until the water runs clear. Drain and set aside.
2. In a large saucepan, bring 2 cups of water to a boil. Add the lentils and cook on medium heat until tender, about 20-25 minutes. Skim off any foam that floats to the surface.
3. In a separate pan, heat the ghee or vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
4. Add the chopped onions and sauté until golden brown, about 5-6 minutes.
5. Stir in the minced garlic and grated ginger, and cook for another minute.
6. Add the chopped tomatoes, turmeric powder, and red chili powder. Cook until the tomatoes soften and release their juices, about 5 minutes.
7. Mash the cooked lentils with a spoon or a potato masher until they reach your desired consistency. Add the lentils to the pan with the tomato mixture, along with salt to taste.
8. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld together.
9. Garnish with freshly chopped cilantro before serving.

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Now, let’s move on to some common questions about yellow dal:

Q1. Can I use any other lentils instead of yellow lentils?
A1. Yes, you can use red lentils or split moong dal as a substitute for yellow lentils.

Q2. Can I make this recipe vegan?
A2. Absolutely! Simply replace the ghee with vegetable oil, and you’ll have a delicious vegan dal.

Q3. Can I use canned lentils instead of dried lentils?
A3. While dried lentils are recommended for this recipe, you can use canned lentils if you’re short on time. Just be sure to drain and rinse them before using.

Q4. How can I make the dal thicker or thinner?
A4. If you prefer a thicker dal, cook it for a few extra minutes to allow the lentils to break down further. To thin it out, add more water or vegetable broth.

Q5. What can I serve with yellow dal?
A5. Yellow dal pairs well with steamed rice, naan bread, or roti.

Q6. Can I freeze the leftovers?
A6. Yes, you can freeze the dal in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Q7. Can I add vegetables to the dal?
A7. Absolutely! You can add diced carrots, peas, or spinach to the dal for added nutrition and flavor.

Q8. Is yellow dal spicy?
A8. The spiciness of the dal can be adjusted to your taste. If you prefer it less spicy, reduce the amount of red chili powder.

Q9. Can I make this dal in a pressure cooker?
A9. Yes, you can cook the lentils in a pressure cooker for a quicker version. Follow the manufacturer’s instructions for cooking lentils in a pressure cooker.

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Enjoy this easy and flavorful yellow dal recipe, and feel free to experiment with different spices and ingredients to make it your own!

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