Yellow Daal

Yellow Daal Recipe - Authentic Indian Dish with Delicious Flavors

Region / culture: India | Preparation time: 10 minutes | Cooking time: 1 hour 30 minutes | Servings: 2-3 people

Introduction

Yellow Daal is a popular Indian dish made with yellow lentils, also known as Moong daal. It is a comforting and flavorful dish that is perfect for a hearty meal. This recipe is easy to make and can be enjoyed with rice, bread, or as a side dish.

History

Yellow Daal has been a staple in Indian cuisine for centuries. Lentils are a common ingredient in Indian cooking, and this dish is a simple yet delicious way to enjoy them. It is often served in households across India as a nutritious and filling meal.

Ingredients

2 capfuls of yellow lentils (Moong daal)
1 or 2 finely chopped onions
2 tsp of salt
1.5 tsp of turmeric (haldi)
2 tsp of garam masala
2 tsp of ground coriander
1.5 tsp of ground cumin
Chunks of garlic, ginger and chili
Half a tin of peeled chopped tomatoes
A generous knob of butter
Some freshly chopped (or frozen) coriander
moong dal, which are small-grain yellow split lentils, are needed for this recipe. They can be found in most Asian/Indian shops and sometimes in local supermarkets like Asda, Safeway etc. For this recipe, you need a couple of capfuls from a jar. The amount of daal needed is about three or four handfuls. Be careful, as these daal grains are quite small and can easily fall out of your hand. You only need a little to make quite a lot. This recipe usually serves two or three people for one meal, with enough leftovers for two people for another meal. Make sure to wash the daal thoroughly to remove any loose husks or stones/dirt etc.

How to prepare

Place the washed lentils in a large stove-top pot and add enough water to cover the lentils about halfway up your index finger. Don't worry about adding too much water as it will simmer and evaporate. You may need to add more water later.
Add all the ingredients except for the butter into the pot.
Stir everything together and bring it to a boil.
To make this recipe easier, simply add all the remaining ingredients except for the butter. Ensure that the onions are finely chopped. Stir everything together and bring it to a boil over high heat. Then reduce the heat, partially cover the pot with a lid, and let it simmer for about 1.5 hours. Stir every 15 minutes and add more water if needed. The mixture will lose water in the first 45 minutes, so don't hesitate to add more. You can simmer off the excess water later to achieve the desired thickness. The goal is to reach a thick consistency similar to Potato and Leek Covent Garden soup. Initially, the mixture may froth a little, but continue stirring and simmering.
Partially cover the pot with a lid and let it simmer for approximately 1 hour and 15 minutes.
After about 1.5 hours, taste the dal to check if it needs more salt or chili powder. Ensure that the lentils are soft and tender, breaking up in a mushy manner. At this point, add a generous amount of butter and melt it into the mixture. Stir well to thicken the dal and enhance its texture. Simmer for an additional 15 minutes until it bubbles in a thick manner and there is no more froth. Don't worry about overcooking; it's better to overcook than undercook. Once it reaches your preferred consistency, turn off the heat and sprinkle a generous amount of freshly chopped coriander leaves. Stir it in and let it rest with the lid on for 5 minutes before serving.
This dish is best served on a bed of basmati rice or in a deep bowl with warmed wholemeal pita bread, roti, or toast. Serve it with a side salad of chunky cucumber, tomato, and onion, dressed with a dash of lemon or vinegar. It is both tasty and easy to make.
Update: Someone asked about "tarka daal." The "tarka" refers to the fried onion, spice, and tomato mixture typically used in Indian cooking. The above dal recipe does not involve frying. This type of dal is often recommended by Indian mothers for children who are unwell, as it does not contain fried ingredients. However, you can freshen or liven up the dish by creating a separate tarka in another pot (refer to the second half of the saag recipe for tarka-making details, but use thinly-sliced onions instead of finely chopped ones). Pour the tarka into the dal when ready to serve. Some people prefer to pour the tarka over the top of the dal and leave it as a garnish on the table. The tarka is stirred into the rest of the dal when the first person takes a serving.

Variations

Add vegetables such as spinach, tomatoes, or carrots for extra flavor and nutrition.
Use different spices like turmeric, cumin, or chili powder to customize the taste of the daal.
Make a creamy version of the daal by adding coconut milk or cream.

Cooking Tips & Tricks

Make sure to wash the lentils thoroughly before cooking to remove any impurities.

- Adjust the spices according to your taste preferences.

- Stir the daal regularly while cooking to prevent it from sticking to the bottom of the pot.

- Add more water if needed to achieve the desired consistency.

Serving Suggestions

Yellow Daal can be served with rice, bread, or as a side dish with other Indian curries. Garnish with fresh coriander leaves and serve hot for the best flavor.

Cooking Techniques

Simmer the daal on low heat to allow the flavors to develop and the lentils to soften.

- Stir the daal regularly to prevent it from sticking to the bottom of the pot.

- Adjust the seasoning and spices according to your taste preferences.

Ingredient Substitutions

Use red lentils or split peas instead of yellow lentils for a different texture and flavor.

- Substitute ghee or oil for butter if you prefer a dairy-free option.

- Add tofu or paneer for extra protein and texture.

Make Ahead Tips

Yellow Daal can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Presentation Ideas

Serve Yellow Daal in a deep bowl with a sprinkle of fresh coriander leaves on top. Garnish with a dollop of yogurt or a squeeze of lemon juice for extra flavor.

Pairing Recommendations

Yellow Daal pairs well with rice, naan bread, or roti. Serve with a side of cucumber raita or pickles for a complete meal.

Storage and Reheating Instructions

Store leftover Yellow Daal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

A serving of Yellow Daal typically contains around 200-250 calories, depending on the portion size and ingredients used. It is a nutritious and satisfying meal that can be enjoyed as part of a balanced diet.

Carbohydrates

Yellow Daal is a good source of carbohydrates, providing energy to fuel your body. The lentils in this dish are rich in complex carbohydrates, which are digested slowly and help maintain stable blood sugar levels.

Fats

This dish contains a small amount of fats from the butter used for cooking. Butter adds richness and flavor to the daal, but you can adjust the amount according to your dietary preferences.

Proteins

Yellow Daal is a great source of plant-based proteins, making it an excellent choice for vegetarians and vegans. Lentils are high in protein and essential amino acids, which are important for muscle growth and repair.

Vitamins and minerals

Lentils are rich in vitamins and minerals, including folate, iron, and potassium. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains dairy (butter), which may be a potential allergen for some individuals. If you have a dairy allergy or intolerance, you can use a dairy-free alternative or omit the butter altogether.

Summary

Yellow Daal is a nutritious and delicious dish that is rich in carbohydrates, proteins, vitamins, and minerals. It is a healthy and satisfying meal that can be enjoyed by the whole family.

Summary

Yellow Daal is a classic Indian dish made with yellow lentils, onions, and spices. It is a nutritious and flavorful meal that can be enjoyed with rice, bread, or as a side dish. This recipe is easy to make and can be customized with your favorite ingredients and spices. Enjoy this comforting and delicious dish with your family and friends!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in a small village in India. My grandmother, whom we affectionately called Ammamma, was known far and wide for her delicious cooking. She had a knack for creating mouthwatering dishes out of the simplest ingredients, and her Yellow Daal was no exception.

One day, as I watched her in the kitchen, stirring a pot of bubbling lentils and spices, I asked her how she learned to make such a wonderful dish. She smiled at me, her eyes twinkling with mischief, and said, "Ah, my dear child, it was a long and winding road that led me to this recipe. Would you like to hear the story?"

Of course, I eagerly nodded, settling in at the kitchen table as she began to recount her tale.

"It all started when I was just a young bride, newly married and eager to impress my husband with my cooking skills. I had never made Yellow Daal before, but I was determined to learn. So, I went to the market and bought the freshest lentils, onions, tomatoes, and spices I could find. I spent hours in the kitchen, experimenting with different combinations until I finally hit upon the perfect recipe."

Ammamma paused, a nostalgic smile on her face as she continued, "But my journey didn't end there. Over the years, I traveled to different villages and towns, learning new techniques and flavors from the people I met along the way. Each time I tasted a new variation of Yellow Daal, I would rush home to try and recreate it in my own kitchen."

As she spoke, I could almost taste the rich, savory flavors of the dish on my tongue. I could see her in my mind's eye, standing over a steaming pot of lentils, her hands deftly adding pinch after pinch of spices until the aroma filled the room.

Ammamma's voice brought me back to the present as she said, "And that, my dear, is how I came to perfect the recipe for Yellow Daal. It is a dish that has been passed down through generations in our family, and I am proud to share it with you now."

With a smile, she handed me a bowl of the fragrant lentils, garnished with fresh cilantro and a squeeze of lemon. I took a bite, savoring the creamy texture and complex blend of spices that danced on my taste buds.

As I finished my meal, I realized that the true secret to my grandmother's cooking was not just the ingredients or the techniques she used, but the love and passion she poured into every dish she made. It was this love that made her Yellow Daal so special, so memorable.

And as I sat there, surrounded by the sights and smells of her kitchen, I knew that this recipe would always hold a special place in my heart. A reminder of the bond between generations, of the joy of sharing a meal with loved ones, and of the simple pleasure of a well-cooked dish.

And so, whenever I make Yellow Daal in my own kitchen now, I think of my grandmother and the journey she took to perfect this recipe. I am grateful for her guidance, her wisdom, and her love. And I am reminded that the true magic of a dish lies not just in its flavors, but in the stories and memories that accompany it.