Easy Yellow Lentil Dal Curry

Yellow lentil dal in a ceramic bowl with white rice and cilantro.

4.78 from 9 votes

This yellow lentil dal tastes amazing with some naan bread, or served over basmati rice. Easy and healthy one pot weeknight dinner that's full of protein and amazing flavor.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Servings:

Calories: 241kcal

Author: Maria

Equipment

Rice cooker

Ingredients

2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds optional
1 medium onion diced
4 cloves garlic minced
1 tablespoon minced ginger
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon cayenne pepper optional if you don't like spice
2 medium tomatoes finely diced
¼ teaspoon hing optional
1½ cups yellow lentils toor dal or moong dal both work
4-5 cups vegetable broth
½ teaspoon salt
juice from half a lemon
basmati rice
cilantro

US Customary - Metric

Instructions

Add oil to a large pan on medium heat. Let the oil heat up for a minute or two. Add the cumin seeds and mustard seeds and sauté for one minute.
2 tablespoons oil, 1 teaspoon cumin seeds, 1 teaspoon black mustard seeds
Add the onions and sauté until onions are trasluscent and lightly golden brown.
1 medium onion
Add the dry spices, garlic and ginger and sauté for 30 seconds.
4 cloves garlic, ½ teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, ½ teaspoon cayenne pepper, 1 tablespoon minced ginger
Add the tomatoes and cook until the tomatoes have broken down a bit. Maybe 5 minutes or so.
2 medium tomatoes
Add the yellow lentils, hing, vegetable broth and salt and stir. Cover and bring to a low simmer. Simmer for 20 minutes or until the lentils are soft and cooked. If the lentils are too thick, add in some more vegetable broth.
1½ cups yellow lentils, 4-5 cups vegetable broth, ½ teaspoon salt, ¼ teaspoon hing
Add in the lemon juice and top with fresh cilantro. Serve over basmati rice
juice from half a lemon

Notes

Instant pot directions: Sauté the cumin and mustard seeds in oil for a minute. Then sauté the onions until lightly golden brown. Sauté the dry curry spices for 30 seconds. Then add all the ingredients. Seal the lid and cook on high pressure for 6 minutes. Let it naturally release for 8 minutes, then release the rest of the pressure. Add in the cilantro and lemon juice.

This will keep in the fridge in an airtight container for five days.

This also freezes well. let it thaw out in the fridge once you're ready to reheat.

Toor dal (yellow split peas) will make a smoother curry, but moong dal (split yellow mung bean - as shown in this recipe) also work.

Nutrition