This simple yellow dal is pure comfort in a bowl—simple, warm, and nourishing. Slow-cooked with gentle spices, finished with ghee, coriander, and lime, it pairs perfectly with rice or roti and feels like home every time.
Simple Yellow Dal
Yellow Dal is my absolute favorite comfort food—simple, nourishing, and deeply satisfying. Perfect with rice or roti, and with a squeeze of lime, it turns even more flavorful, cozy, and irresistibly yummy.
Ingredients
- 1 cup Split Moong dal washed and soaked for 15 mins
- ½ tsp Turmeric powder
- ¼ tsp Hing (Asafoetida)
- 2 cups Water
- 1 tbsp Ghee or Oil
- 1 tsp Jeera (Cumin seeds)
- 4 cloves Garlic grated
- 2 nos. Green chilies slit in half
- 1 Red onion finely chopped
- 1 Medium sized tomato finely chopped
- Salt to taste
- 2 tbsp Finely chopped coriander leaves
- a squeeze of lime
Seasoning
- 1 tbsp Ghee ONLY
- ⅓ to 1 tsp Kashmiri Red chili powder
Instructions
- Let the dal gently simmer in a pot with water, salt, turmeric, and hing until soft. Set it aside.
- In another pan, melt ghee and add jeera, green chilies, grated garlic, and onions. Sauté until fragrant.
- Add turmeric, tomatoes, and salt, letting everything soften and come together.
- Fold this warm masala into the dal and stir until well mixed.
- Turn the flame off. Finish with freshly chopped coriander and a bright squeeze of lime.
- In the same pan, heat ghee, add Kashmiri chili powder. Don't let the chili powder burn, give a quick stir and drizzle it over the dal for a final burst of flavor.
- Enjoy this bowl of comfortness with hot rice and ghee.
Tips
- You can use freshly chopped spinach or methi after the tomatoes are softened, saute a bit and add it to the dal. I used methi this time and it was absolutely delicious.
- Cook in a pressure cooker if you would like the dal to be mushy. I like it when its whole and soft and not mushy, so I cooked in a pot.