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Yellow Lentils (Daal)


Ah daal!  For all the sceptics out there, there is nothing like a well-prepared daal for a heart warming meal with loved ones.  With a bit of basmati and naan, and voila!  Simple, flavourful and just spicy enough to remind you that its birthplace is India.






Ingredients (serves 4):

  • 1 cup split yellow lentils 
  • ½ cup fresh fenugreek leaves, chopped
  • 1 green chilly, slit in half
  • ¼ tsp turmeric powder 
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp cumin seeds
  • 1 tsp ginger, grated
  • 1 tsp garlic, grated
  • 1/2 tsp red chilly powder
  • 1 onion, chopped finely
  • 1 tomato, chopped
  • 1 Tbsp oil
  • Salt, to taste


1. Cook the lentils with 2 cups of water, a pinch of salt & turmeric powder.  Cook for 3-5 minutes until the lentils soften.

2. Heat oil in a pan and add red chilly powder, cumin seeds, ginger & garlic. Mix together for 2 minutes.

3. Add the onions and sauté until onions turn translucent.

4. Add tomatoes and the rest of the spices.  Mix well together and sauté for 4-5 minutes.  Finally, add fenugreek leaves and a cup of water.  Cook for 3-4 minutes.

5. Now add the cooked lentils and a pinch of salt.  Adjust the consistency by adding water if need be.  Garnish with coriander and serve hot with naan bread & basmati rice.


This recipe is adapted from Shreyas Retreat in Bangalore.

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