This quick and simple, one-pot yellow lentil dal is hearty, flavorful, budget-friendly, and totally satisfying with rice and/or naan – perfect for busy nights and meal prep!

The Ingredients and Substitutes

• Neutral oil: Like coconut oil or vegetable oil. To omit oil, use 2-3 tbsp broth/water.
• Yellow lentils: Use split moong dal (mung beans) or toor dal (pigeon pea lentils). Chana dal (split chickpeas) also work.
• Vegetables: Carrots, and tomatoes (fresh or canned, crushed tomatoes- 1-2 tbsp tomato paste works in a pinch) form a flavorful yellow dal base. Spinach adds nutrients and bulk.
• Aromatics: Garlic and onion create a flavorful curry base.
• Seasonings: Add depth to this moong dal recipe with simple pantry spices like ground ginger, coriander, cumin, turmeric, and garam masala (or curry powder)- plus salt and black pepper.
• Vegetable broth: Use regular or reduced-sodium broth (liquid or stock cubes + water).
• Coconut milk: Full-fat canned coconut milk makes a creamy, naturally dairy-free yellow lentil dahl. Soy, oat, or cashew cream work, too.

Optionally garnish the yellow lentil curry with fresh cilantro, lemon wedges, and yogurt/cream.

Recipe Variations

• More spice: Add chili, cayenne powder, or red pepper flakes.
• Seasonings: Try cinnamon, ½-1 tsp mustard seeds/cumin seeds, or 1-2 curry leaves.
• Lemon: Add a squeeze when serving for brightness.
• For golden lentil soup: Increase the broth (and seasonings, if needed).
• Vegetables: Bulk up this Indian lentil stew with broccoli, cauliflower, bell pepper, peas, etc. Finely diced sweet potato, butternut squash, or pumpkin also works.
• Add a tadka: Method mentioned in my red lentil dal recipe.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.