Yellow Lentil Dahl

Yellow lentil dahl. This is an easy to make healthy and hearty vegan curry recipe. Delicious served with rice, naan or on its own!

Folks, today’s recipe is my yellow lentil dahl.

This curry is full of deliciousness as well as being one that I can guarantee will stick to your bones.

You’ll be left feeling satisfied and content after you’ve enjoyed a bowl of this.

There’s cinnamon, ginger, chilli, garlic and turmeric all added to this yellow curry making it so flavourful!

It’s been over six years since I published my extremely popular and tasty low fat Indian dahl.

That dahl was made from red lentils.

This yellow lentil dahl is made from yellow lentils. Also known as yellow split peas.

You can practically make dahls from any lentils. Just check out my list of other lentil dahl recipes I’ve made further down this post.

Being brought up in Scotland I always thought yellow split peas were for soup only.

Classics like yellow split pea and ham soup were served often.

Little did I know until I developed my passion for cooking that they were versatlile enough to make excellent curries like this yellow lentil dahl!

Why This Yellow Lentil Dahl Is Good For You

• Made from yellow split peas they’re are a member of the pulse family.
• Pulses such as yellow split peas are highly nutritious and healthy.
• High in fibre and protein they’re also a great source of various vitamins and minerals whilst being low in fats.
• Eating a diet with more pulses in can help reduce the risk of heart disease and type 2 diabetes.
• Pulses are said to be extremely beneficial to your diet to help you maintain a healthy weight.

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My Other Lentil Dahl Recipes You Might Also Like

• Mung bean (moong dall) dahl is an absolutely delicious vegan curry. As a quick healthy meal it’s ready in an hour and for those watching their waistlines it comes in at only 259 calories per serving!
• Green lentil dahl is simply delicious, mouth-watering and perfect as a meat free dinner. Filling and with just the right amount of chilli spice, even meat eaters will find this agreeable too!
• One pot chickpea and red lentil dahl is just packed with flavour. A delicious easy healthy and vegan recipe that’s great served with rice or naan breads!
• Lentil and kidney bean dal is a delicious vegan red kidney bean curry. It’s a perfect quick healthy meal to suit anyone looking for a really filling curry.

Yellow lentil dahl. This is an easy to make healthy and hearty vegan curry recipe. Delicious served with rice, naan bread or on its own!Click to Tweet

Yellow Lentil Dahl Recipe

Simply serve this yellow lentil dahl with some plain basmati rice if you’re looking to keep things simple or if you’re feeling a little more adventurous then why not make some home made naan bread to compliment?

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

Print Recipe

5 from 7 votes

Yellow Lentil Dahl

Yellow lentil dahl. This is an easy to make healthy and hearty vegan curry recipe. Delicious served with rice, naan bread or on its own!

Prep Time10 mins

Cook Time50 mins

Course: Dinner

Cuisine: Indian

Servings: 4

Calories: 329kcal

Author: Neil

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Equipment

• Kitchen scale
• Measuring spoons
• Chopping board
• Kitchen knives
• Sieve
• Saucepans
• Wooden spoon

Ingredients

• 300 g yellow split peas
• 1 tbsp vegetable oil
• 1 cinnamon stick
• 1 small onion diced
• 1 tbsp ginger and garlic paste
• 1 tsp chilli powder
• 1 small green chilli deseeded and finely chopped*
• 1 small red chilli deseeded and finely chopped*
• 1 tsp ground turmeric
• 1 tin chopped tomatoes drained
• 1 L water
• Freshly ground salt and pepper
• 1 tbsp fresh coriander chopped

Metric - US Customary

Instructions

• Rinse the yellow split peas in cold water.
• Gently heat the oil in a medium sized pan then add the cinnamon stick, onion and ginger and garlic paste. Sauté for 4 -5 minutes until the onion is softened.
• Stir in the rinsed yellow split peas, chilli powder, chopped chillies and turmeric. Cook everything together, stirring for 2 - 3 minutes. Then add the drained tomatoes and cook again, stirring for another 2 - 3 minutes.
• Remove cinnamon stick, pour in the water, and bring to the boil then turn down to simmer for about 40 minutes until the split peas have softened and broken down.
• Press the split peas against the edge of the pan with the back of a spoon to speed up the cooking or mash them if you like.
• Season to taste, stir in the coriander and serve with Indian breads or basmati rice.

Notes

*Leave the seeds in if you want a hotter curry.

Nutrition

Calories: 329kcal | Carbohydrates: 55g | Protein: 20g | Fat: 5g | Saturated Fat: 3g | Sodium: 223mg | Potassium: 1032mg | Fiber: 22g | Sugar: 11g | Vitamin A: 539IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 5mg