Yellow Lentil Daal (Pakistani)
A silky yellow lentil stew spiced with cumin and ginger, finished with a fragrant tempering – comforting yet light enough for a wholesome weeknight meal.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Combine lentils, water, turmeric and salt in a saucepan; bring to a boil, then reduce to a gentle simmer and cook 20‑25 minutes until soft, skimming any foam.
-
Step 2 of 5
While the dal cooks, heat oil in a small pan over medium heat and add the chopped onion; sauté 4‑5 minutes until translucent and lightly golden.
-
Step 3 of 5
Stir in garlic, ginger and chilli; cook another minute until fragrant, then pour the mixture into the simmering dal and stir well.
-
Step 4 of 5
In a clean skillet over medium‑high heat, add cumin and mustard seeds; when they start to pop, sprinkle in asafoetida and immediately pour the hot tempering over the dal, covering it with a fragrant sizzle.
-
Step 5 of 5
Garnish with chopped coriander and serve the dal hot with a wedge of lemon and a side of whole‑grain roti or brown rice.
Notes from the kitchen
If asafoetida is unavailable, a pinch of ground garlic powder works as a milder substitute. Leftovers keep well refrigerated for 2 days; reheat gently to avoid drying out.
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