Ever craved something that feels like a warm hug? This Creamy Yellow Daal, brimming with velvety lentils, juicy onion and tomato base, and a robust tempering of spices, does just that. It’s perfect for those nights when you're looking for wholesome Dinner Recipes that satisfy both body and soul. Whether served over fluffy rice or alongside buttery roti, this dal is the culinary equivalent of curling up in your favorite blanket.
Creamy Yellow Daal with Onion, Tomato, and Tempered Spices
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Indian
Servings 4 generous bowls
Pressure cooker or Instant Pot speeds up cooking.
Medium skillet or sauté pan for onion–tomato base and final tadka.
Mixing bowl
Wooden spoon or ladle
Whisk or potato masher to blend the dal into creamy consistency
- 1 cup yellow moong dal or a mix of toor dal + moong dal
- 1 medium onion finely chopped
- 2 medium tomatoes finely chopped
- 3 cloves garlic finely minced
- 1- inch piece ginger minced
- 1 –2 green chilies slit lengthwise (optional)
- 2 cups water plus extra for consistency
- 2 T oil or ghee clarified butter
- 1 tsp cumin seeds
- ½ tsp mustard seeds optional
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala
- ¼ tsp asafoetida hing (optional)
- Salt to taste
- Fresh cilantro dhania, chopped, for garnish
- Lemon wedges to garnish
Rinse & Cook Dal
Rinse the moong (or toor + moong) until water runs clear.
In pressure cooker: add dal + 2 cups water + ¼ tsp turmeric + salt → 3–4 whistles → natural release.
In pot: simmer until the dal is soft and mashable (~30–40 mins).
Prep Onion–Tomato Base (“Masala”)
Meanwhile, heat 1 T oil or ghee in skillet.
Add cumin (and mustard seeds, if using). Wait for them to sputter.
Add garlic, ginger, green chilies – sauté until aromatic.
Add onions + a pinch salt; cook until translucent.
Stir in red chili, turmeric, garam masala; cook 30 sec.
Add tomatoes + ¼ tsp salt; sauté until soft and pulpy.
Combine & Whisk
Transfer cooked dal into skillet with masala.
Add an extra ½ cup water to loosen if too thick.
Mix well and bring to a gentle boil.
Use whisk or masher to smooth out the lentils until creamy yet slightly textured.
Final Tempering ("Tadka")
In a small pan, heat remaining 1 T oil or ghee.
Add cumin seeds, dried red chili, and a pinch of asafoetida.
Once aromatic, pour sizzling tadka over prepared dal. Stir gently – watch the aroma flood the kitchen!
Garnish & Serve
Turn off heat, add chopped cilantro and a squeeze of lemon juice on top.
Serve hot over rice (Dal Chawal Recipe style) or with roti, naan, or paratha.
Pairing Recommendations
- Carb pairings: Steamed basmati rice, Dal Chawal Recipe perfection, or warm Indian breads like chapati, naan, or paratha.
- Side dishes: Try Daal Khichdi Recipe or roasted veggies for a wholesome meal.
- Condiments: Cool raita, spicy pickle, or Daliya Recipe Indian–style kichadi work beautifully.
- Drinks: Mango lassi or masala chai make lovely companions to the savory dal.
Frequently Asked Questions
1. Can I use toor dal, urad dal, or chana dal?
Yes! Toor + moong gives creamy texture; urad dal adds richness (see Urad Dal Recipes). Chana dal gives a hearty bite.
2. Do I need to pressure cook?
No—stove-top simmering works. For quicker results, soak dal 20–30 minutes beforehand.
3. How spicy is this dal?
Mild–medium. Omit green chilies and reduce red chili powder for a gentler flavor.
4. Can this be used in a khichdi?
Absolutely – this is essentially the masala version of Daal Khichdi Recipe ingredients, skip the rice, and you’ve got a flavored dal base.
5. What's the difference between this and dal tadka or daal fry?
Very little. All are lentils with onion–tomato masala and tadka. Variations exist in dal choices or spice levels (Daal Fry Recipe, Daal Tadka Recipe), but technique is the same.
