This easy yellow dal is a cozy, flavorful dish made from yellow lentils simmered with aromatic spices like turmeric, cumin, and coriander. I love how it brings warmth and comfort to any dinner table with minimal effort. Whether I’m cooking for the family or meal prepping for the week, this dal always hits the spot.
Why You’ll Love This Recipe
I turn to this yellow dal recipe because it’s simple, nourishing, and budget-friendly. The cooking time is mostly hands-off, and the ingredients are ones I already keep in my pantry. It’s mild enough for kids but flavorful enough to satisfy adults. I also like that it freezes well, so I often make extra for easy meals later in the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 tablespoons vegetable oil
1 medium yellow onion, diced
9 garlic cloves, minced
1 tablespoon fresh ginger, grated
½ tablespoon ground coriander
½ tablespoon ground cumin
2 teaspoons turmeric
1 ½ cups yellow lentils (moong dal)
4 cups vegetable broth
Cooked rice, for serving (optional)
Chopped cilantro, for garnish (optional)
Directions
I heat the vegetable oil in a large pan over medium-high heat. Once hot, I add the diced onion and sauté until it’s tender and translucent.
Next, I stir in the garlic, ginger, coriander, cumin, and turmeric. I let everything cook for about 30 seconds, stirring constantly so the spices don’t burn.
I add the yellow lentils and vegetable broth to the pan, then cover it with a lid. I reduce the heat and simmer for about 30 minutes, stirring occasionally, until the lentils are soft and the mixture thickens.
Once cooked, I serve the dal over rice and top with chopped cilantro if I have some on hand.
Servings and timing
This recipe makes 6 servings. It takes about 5 minutes to prepare and 30 minutes to cook, so I usually have it ready in around 35 minutes total. It’s perfect for a quick, healthy dinner.
Variations
When I don’t have yellow lentils, I swap them with red lentils for a quicker cook time or green split peas for a heartier texture. I sometimes stir in tomato paste or a handful of frozen butternut squash for extra veggies. If I want a spicier version, I add a pinch of red chili powder with the other spices or stir in chopped chilies at the end.
Storage/Reheating
I let the dal cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 4 days or in the freezer for up to 3 months. When I reheat it, I warm it on the stovetop over low heat, adding a bit of water or broth if it’s too thick.
FAQs
What are yellow lentils, and can I substitute them?
Yellow lentils (moong dal) are hulled, split mung beans. If I’m out of them, I use red lentils or green split peas, adjusting the cooking time accordingly.
Can I make this dish spicier?
Yes, I like to add red chili powder or fresh chopped chilies to bring up the heat level.
Can I make this in an Instant Pot?
Definitely. I sauté the aromatics using the “Sauté” setting, then add the lentils and broth. I pressure cook on high for 8 minutes and let the pressure release naturally.
Is yellow dal gluten-free?
Yes, this recipe is naturally gluten-free as long as the vegetable broth I use is gluten-free.
What can I serve with yellow dal?
I usually serve it over steamed basmati or brown rice. It also pairs really well with naan or roti to scoop up every flavorful bite.
Conclusion
This easy yellow dal is one of my favorite weeknight recipes. It’s wholesome, comforting, and packed with flavor. Whether I’m cooking for a crowd or just looking for something nourishing after a long day, I know I can count on this dish to deliver.
A cozy, flavorful yellow dal made with yellow lentils simmered in aromatic spices like turmeric, cumin, and coriander. Perfect for a weeknight meal or comforting dinner.
Ingredients
3 tablespoons vegetable oil
1 medium yellow onion, diced
9 garlic cloves, minced
1 tablespoon fresh ginger, grated
½ tablespoon ground coriander
½ tablespoon ground cumin
2 teaspoons turmeric
1 ½ cups yellow lentils (moong dal)
4 cups vegetable broth
Cooked rice, for serving (optional)
Chopped cilantro, for garnish (optional)
Instructions
Heat the vegetable oil in a large pan over medium‑high heat. Add the diced onion and sauté until it becomes tender and translucent.
Add the minced garlic, grated ginger, ground coriander, ground cumin, and turmeric. Cook for about 30 seconds, stirring constantly so the spices don’t burn.
Add the yellow lentils and the vegetable broth. Cover the pan with a lid, reduce the heat to a simmer, and cook for about 30 minutes, stirring occasionally, until the lentils are soft and the mixture has thickened.
Taste and adjust seasoning if needed. Serve the dal over cooked rice and garnish with chopped cilantro, if desired.
Notes
Swap yellow lentils for red lentils or green split peas if needed—just adjust cooking time accordingly. :contentReference[oaicite:0]{index=0}
For a spicier version, add a pinch of red chili powder or chopped fresh chilies. :contentReference[oaicite:1]{index=1}
The dal thickens as it cools; if reheating, add a splash of water or broth to loosen it. :contentReference[oaicite:2]{index=2}
This dish freezes and reheats really well—make extra and freeze portions for easy meals later. :contentReference[oaicite:3]{index=3}
