Yellow dhal recipe

Yellow dhal originated in india in the indus valley civilization where lentils and all pulses are a great staple food. Very tasty and goes well with most Indian curries.

Yellow dhal also known as yellow moong dal is normally made with moong beans skinned and split. These beans are very quick cooking and easy to digest. Yellow dhal tastes earthy and nutty due to the lentils that can also be replaced with chickpeas or other beans.

Great as a side dish with rice and curry, saag aloo with spinach and some chapati or naan bread would go down a treat. Due to the healthy ingredients of this dish it is considered a healthy food to eat as lentils provide you with fibre and protein the 2 very important nutrients to have in a diet. 

Similar to Tarka dhal, the main difference is the type of lentil, for example, moong dhal. Feel free to replace the lentils and experiment with other pulses. 

Serves 4-6 people


  • Red lentils (1/2 cup)
  • Ghee (1 tbsp)
  • Small onion (1)
  • Ground cumin (1 tsp)
  • Turmeric (1/2 tsp)


Wash the lentils and then soak them for at least one hour (preferably overnight) the longer you soak them the better. After that, boil 1 1/2 cups of water, add the lentils and stir well remove any outer scum that is left around the sides of the sauce pan otherwise you will be left with a sour bitter taste that is not nice to add to your dish. After 10 minutes, add the spices and salt to taste and simmer for 30 minutes, adding more water if needed.

Add the ghee, and when melted, serve. If you would like, you can garnish with deep-fried onion. This will add more flavour and makes the dish look more attractive. 


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