This quick and simple, one-pot yellow lentil dal is hearty, flavorful, budget-friendly, and totally satisfying with rice and/or naan – perfect for busy nights and meal prep!

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I’ve already shared recipes for a cozy green lentil dal and creamy red lentil dal – now meet their golden cousin: yellow lentil dal/dahl. Made with moong dal, these curried lentils are mild yet nutty, creamy, and easy on the stomach. Better yet, this recipe skips the extra steps of preparing a tadka, but still packs in plenty of flavor for a quick and easy midweek dinner.

Made with simple and inexpensive pantry staples in one pot, this one-pot lentil dal is a simple yet nutritious, delicious, comforting, and satisfying side or main. It’s packed with fiber and plant protein, and is naturally gluten-free, vegan, meal-prep friendly, and freezes like a dream. It’s proof that even simple ingredients can make something truly dal-lightful (pun intended)!

You might also enjoy cozy Kitchari (Ayurvedic moong dal recipe), vegan lentil soup, creamy eggplant chickpea curry, or sweet potato curry.

close-up yellow lentil dal in skillet

The Ingredients and Substitutes

  • Neutral oil: Like coconut oil or vegetable oil. To omit oil, use 2-3 tbsp broth/water.
  • Yellow lentils: Use split moong dal (mung beans) or toor dal (pigeon pea lentils). Chana dal (split chickpeas) also work.
  • Vegetables: Carrots, and tomatoes (fresh or canned, crushed tomatoes- 1-2 tbsp tomato paste works in a pinch) form a flavorful yellow dal base. Spinach adds nutrients and bulk.
  • Aromatics: Garlic and onion create a flavorful curry base.
  • Seasonings: Add depth to this moong dal recipe with simple pantry spices like ground ginger, coriander, cumin, turmeric, and garam masala (or curry powder)- plus salt and black pepper.
  • Vegetable broth: Use regular or reduced-sodium broth (liquid or stock cubes + water).
  • Coconut milk: Full-fat canned coconut milk makes a creamy, naturally dairy-free yellow lentil dahl. Soy, oat, or cashew cream work, too.

Optionally garnish the yellow lentil curry with fresh cilantro, lemon wedges, and yogurt/cream.

Recipe Variations

  • More spice: Add chili, cayenne powder, or red pepper flakes.
  • Seasonings: Try cinnamon, ½-1 tsp mustard seeds/cumin seeds, or 1-2 curry leaves.
  • Lemon: Add a squeeze when serving for brightness.
  • For golden lentil soup: Increase the broth (and seasonings, if needed).
  • Vegetables: Bulk up this Indian lentil stew with broccoli, cauliflower, bell pepper, peas, etc. Finely diced sweet potato, butternut squash, or pumpkin also works.
  • Add a tadka: Method mentioned in my red lentil dal recipe.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

ingredients dal

How to Make Yellow Lentil Dal

  • First, sort and rinse the lentils, removing any shriveled lentils/debris. Also, peel and finely chop the carrot and onion, and mince/grate the garlic.
  • Heat the oil in a large, heavy-based saucepan, then sauté the onion, carrots, and tomatoes until softened (5-7 minutes).

chopped carrots, tomatoes, garlic, and onion in a silver pan

  • Add the garlic, ground ginger, cumin, turmeric, coriander, and garam masala. Stir and cook for 1 minute.

hand holding a small plate with 5 spices over a pan of vegetables

  • Add the lentils and veg broth, stir, cover, and cook over medium heat for about 15 minutes, stirring occasionally, until the lentils are tender and most of the liquid has been absorbed.

pan with vegetables and dry yellow lentilslentil dal in a pan with a wooden spoon before it was cooked

 

  • Stir in the coconut milk, simmer for 5-10 minutes, then add the spinach, letting it wilt.

Coconut milk being poured into yellow dalyellow lentil dal with spinach in a silver pan

  • Finally, try it and add salt and pepper to taste. Enjoy!

yellow lentil dal in skillet

 

Serving Suggestions

Serve comforting yellow lentil dal with steamed rice (white or basmati rice) or quinoa and breads like vegan gluten-free naan, chapati, or roti. Simple side salads like vegan raita or a simple vegetable side salad will also taste delicious!

Storage Instructions

Store: Store yellow dal leftovers in an airtight container in the fridge for between 4-5 days.

Freeze: For up to three months in freezer-safe containers. Then, thaw in the refrigerator overnight.

Reheat: On the stovetop over medium-low heat or in the microwave (1-2 minutes). Add more water if it’s thickened too much.

dipping piece of flatbread into yellow dal

FAQs

Could I use yellow split peas?

Yes, but the cooking time and liquid ratio will vary. Refer to the package instructions.

Can I make yellow lentil dahl in an Instant Pot?

I recommend using the sauté function first, then adding the lentils and broth. Cook on MANUAL high pressure for 5 minutes. Let pressure naturally release for 5 minutes, then ‘quick release’. Stir in the coconut milk, garam masala, spinach, and salt & pepper. Enjoy.

Top Recipe Tips

  1. For more flavor: Just like with nuts and grains, toasting lentils in a dry skillet until aromatic will add depth to the curried lentils dish.
  2. Cooking time may vary: Based on the type and age of the lentils. Monitor and adjust if needed, adding extra liquid if necessary.
  3. For thicker/thinner dal: Mash some lentils for a thicker dal with a creamier consistency. Add extra water/broth for a thinner one (or for yellow lentil soup!).
  4. Season to taste: Taste and adjust the spices of the cooked dal.

  5. This quick and simple, one-pot yellow lentil dal is hearty, flavorful, budget-friendly, and totally satisfying with rice and/or naan – perfect for busy nights and meal prep!

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