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.
- 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