What kind of lentils should I use for this Yellow Dal recipe?

You can use either split red lentils for a quicker cook time or toor lentils, which will take a bit longer to become very soft and creamy.

What is a tadka and why is it important for this dal?

The tadka is a tempering step where coconut oil is infused with black mustard seeds, fresh curry leaves, and sliced onions, then added to the dal to introduce a burst of aromatic and savory flavors.

How can I achieve the desired creamy consistency for my dal?

After simmering, use a potato masher or wooden spoon to mash the lentils until they reach your preferred creamy texture, adding more water or simmering longer if needed.

Are the green chilis and dried kasmiri chilli essential for this recipe?

No, both the green chilis added to the dal and the dried kasmiri chilli for the tadka are optional, allowing you to adjust the spice level to your preference.

Why is it recommended to let the dal sit covered for 15 minutes after adding the tadka?

Allowing the dal to sit covered for at least 15 minutes after adding the tadka gives the flavors time to infuse thoroughly, resulting in a richer and more cohesive taste.

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Yellow Dal With Curry Leaves
[Vegan, Gluten-Free]

Name: Yellow Dal With Curry Leaves [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 4-6 with rice
Ingredients: 2 cups split red lentils or toor lentils, well rinsed and drained; 1/3 cup tomato passata or 2 medium tomatoes; 1 large onion, finely sliced (half for the dal, half for the tadka); 1-inch piece ginger, finely chopped; 25 fresh curry leaves; 1/2 teaspoon turmeric powder or grated fresh turmeric; 2 green chilis (optional); 2/3 teaspoon salt; 2 tablespoons coconut oil; 1 1/2 teaspoons black mustard seeds; 15 fresh curry leaves; 1 dried kasmiri chilli (optional)

GF By: Gabriella Hose and Joe Furini

Author Bio

Delicious, colorful plant-based recipes that are good for your body and the planet. Hello! We're Gabriella... Read More

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A vibrant bowl of creamy Yellow Dal with Curry Leaves, garnished with fresh curry leaves and a hint of browned onions from the tadka.

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Discover more recipes with these ingredients

Yellow Dal With Curry Leaves [Vegan, Gluten-Free]

4-6 with rice

This dal is simple to prepare, has incredible flavor, and is perfectly comforting without being too rich. It's made from hearty lentils that are cooked with tomato, aromatics, and turmeric, then topped with tempered mustard seeds and curry leaves. Fresh curry leaves are the star of this dal. Tempered with... Read More

Ingredients You Need for Yellow Dal With Curry Leaves [Vegan, Gluten-Free]

For the Dal:

2 cups split red lentils or toor lentils, well rinsed and drained
1/3 cup tomato passata or 2 medium tomatoes
1 large onion, finely sliced (half for the dal, half for the tadka)
1-inch piece ginger, finely chopped
25 fresh curry leaves
1/2 teaspoon turmeric powder or grated fresh turmeric
2 green chilis (optional)
2/3 teaspoon salt

For the Tadka:

2 tablespoons coconut oil
1 1/2 teaspoons black mustard seeds
15 fresh curry leaves
1 dried kasmiri chilli (optional)

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How to Prepare Yellow Dal With Curry Leaves [Vegan, Gluten-Free]

Put the rinsed lentils into a large pan and cover with about 2 inches of water. Add in all of the remaining dal ingredients. Bring to the boil and simmer gently for around 30 minutes (45-60 with toor dal). The lentils should be very soft. Use a potato masher or a wooden spoon to mash them into a creamy texture. You can add more water or simmer for longer, depending on the consistency you like.
For the tadka, heat the coconut oil in a small non-stick or small heavy-bottomed pan. Then, add the mustard seeds and cook for around 20-40 seconds until they are all popping. Then, add the remaining half of sliced onion, the curry leaves, and the chili, if using. Stir fry on a medium to high heat for 5 or so minutes until the onions just start to brown, then add the whole mixture into the lentil pan. Mix very well and then leave covered for at least 15 minutes for the flavors to infuse before eating.