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Daal: Indian Yellow Lentils

Daal: Indian Yellow Lentils

Learn how to make delicious and comforting Daal: Indian Yellow Lentils (masoor daal) by following my easy and simple tutorial. Read onto find tips for how to make the perfect daal and the many health benefits of daal.
Course Main Course
Cuisine Indian, Pakistani
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 162kcal


  • 1 cup red split lentils (masoor daal)
  • 3 cups water
  • 1 teaspoon salt
  • 1/2 teaspooon turmeric powder (haldi)
  • 3/4 teaspoon red chilli powder (kashmiri laal mirch powder)
  • Juice of half a lemon
  • 1/2 cup chopped coriander (for garnishing)
  • 1 tbsp butter
  • chopped tomatoes (for garnishing)


  • In a medium sized bowl, soak the lentils in water for 15-20 minutes. 
  • Rinse the lentils and transfer to a medium sized pot and add the rest of the ingredients: water, salt, turmeric powder and red chilli powder. 
  • On medium high heat, boil the lentils for about 30-40 minutes, while occasionally stirring. The consistency of the daal can be adjusted by adding more water if it's too thick for your liking. 
  • Finish the daal by adding a the juice of half a lemon and garnish with chopped coriander, butter, and tomatoes. Serve with plain white rice or naan / roti. 


How to Store Daal 
You can store daal in airtight container for up to 2-3 days. You can also freeze daal for up to 1 month. 


Calories: 162kcal | Carbohydrates: 27g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 597mg | Potassium: 430mg | Fiber: 14g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 3mg