Yellow Daal Recipe
Punjabi-style yellow lentils and garlic. Served with rice.
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Ingredients
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Daal
Tempering
Rice
Method
Daal
- 1
Rinse and prepare dal
Rinse the toor dal under cold running water 3–4 times until water runs mostly clear. Drain.
- 2
Combine dal with aromatics
In a heavy-bottomed pot or pressure cooker, add the rinsed dal, 4 cups water, turmeric, chopped tomato, chopped onion, grated ginger, slit green chili and minced garlic. Stir to combine.
- 3
Cook the dal
If using a pressure cooker: cover and cook on medium-high until 3–4 whistles, then lower heat and simmer 4–5 minutes more; allow pressure to release naturally (about 10–12 minutes active cooking). If using a pot: bring to a boil, skim any foam, then reduce heat to low-medium and simmer, partially covered, until dal is very soft and breaking apart, 25–35 minutes. Add more water (¼ cup at a time) if it thickens too fast.
- 4
Mash and adjust consistency
When the lentils are soft, use a spoon or whisk to lightly mash some of the dal against the pot sides to thicken and create a creamy texture. Taste and adjust salt. Simmer uncovered for 3–5 minutes to reach a slightly creamy, pourable consistency (add up to ½ cup water if too thick).
Tempering
- 5
Heat ghee and whole spices
In a small frying pan, heat the ghee over medium heat until shimmering. Add cumin seeds and mustard seeds. When they begin to sputter (5–10 seconds), add the dry red chili.
- 6
- 7
Spice the tadka
Lower heat slightly and sprinkle in the red chili powder and garam masala, stirring 5–8 seconds to bloom the spices in the hot fat. Remove from heat immediately so the spices don’t scorch.
- 8
Finish and combine
Carefully pour the hot tadka (tempering) over the simmering dal — it will sizzle. Cover the dal immediately for 1–2 minutes to trap the aroma. After uncovering, crush kasuri methi between your palms and stir into the dal. Taste and adjust seasoning. Stir in half of the chopped cilantro and a squeeze of lemon to balance flavors.
- 9
Garnish
Transfer dal to a serving bowl, garnish with remaining cilantro and an optional lemon wedge on the side.
Rice
- 10
Rinse and (optional) soak
Rinse basmati rice under cold water until the water runs clear (2–3 rinses). Soak the rice in cold water for 15–20 minutes if time allows, then drain.
- 11
Cook the rice
Bring 2.25 cups water to a boil in a medium saucepan. Add drained rice, 0.5 tsp salt and 1 tsp oil. Stir once to separate grains, cover, reduce heat to low and simmer gently for 12–15 minutes (do not lift the lid). When water is absorbed and rice is tender, remove from heat and let sit, covered, for 5 minutes.
- 12
Fluff
Fluff rice gently with a fork to separate grains before serving alongside the dal.
