Yellow dal is a lentil soup or dal made by boiling tuvar dal (yellow pigeon peas) with sautéed garlic, mustard seeds and chillies. This is one of the best comfort foods and so easy to prepare. It tastes best when served with hot rice.
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Yellow Dal Lentil Soup Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Yellow dal is a comforting lentil soup made with yellow pigeon peas, sautéed garlic, mustard seeds, and chillies, perfect when served with hot rice.
Ingredients
- 2 cups (480 ml) boiled tuvar dal (yellow pigeon peas)
- 1 tbsp (15 ml) ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 cloves of garlic, chopped
- 1 inch ginger, chopped
- 4-5 curry leaves
- 1 tsp turmeric powder
- 3-4 green chillies
- Salt, to taste
- A pinch of asafetida
Instructions
- Boil the tuvar dal with salt and a pinch of asafetida until soft. Set aside.
- In a pan, heat the ghee over medium heat.
- Add mustard seeds and cumin seeds to the pan. Allow them to crackle.
- Add chopped ginger, garlic, curry leaves, turmeric powder, and green chillies. Sauté for about 1 minute until fragrant.
- Add the boiled tuvar dal to the pan. Stir well to combine all the ingredients.
- Simmer the mixture for 5-7 minutes, allowing the flavors to meld together.
- Serve hot with rice or as a soup.
Notes
- For a spicier version, add more green chillies.
- This soup pairs well with steamed rice for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3 grams
- Sodium: 300 mg
- Fat: 8 grams
- Carbohydrates: 35 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 mg
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Frequently Asked Questions
What is tuvar dal and where can I find it?
Tuvar dal (also called toor dal) is split yellow pigeon peas — the base of this recipe. The recipe calls for 2 cups already boiled and softened before the tempering step. Look for it in Indian grocery stores or in the international aisle of well-stocked supermarkets.
What is the role of asafetida (hing) in this dal?
A pinch of asafetida is added during boiling the lentils. It’s a pungent resin spice used in Indian cooking that mellows considerably when cooked and helps with digestibility of legumes — and adds a subtle savory depth to the finished dal. 
What does it mean for the mustard and cumin seeds to “crackle” and why is that step important?
In the tempering (tadka) process, the seeds are dropped into hot ghee and left to pop and crackle — this releases their essential oils and blooms the flavor before the aromatics (ginger, garlic, curry leaves, turmeric, green chillies) are added for about 1 minute until fragrant. Skipping this step produces a flat-tasting dal.
