How to make Yellow Dal -

The daily dal made exciting with fresh mustard greens

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon peas (tuvar dal), Ghee (घी)

Cuisine : Indian

Course : Dals and Kadhis

For more recipes related to Yellow Dal checkout Khatti Dal-SK Khazana, Sultani Dal - SK Khazana. You can also find more Dals and Kadhis recipes like Sambhar Dal Dhokli - SK Khazana VEGAN DAL FRY-SK Khazana mutton korma

Yellow Dal

Yellow Dal Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 41-50 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Yellow Dal Recipe

  • Split pigeon peas (tuvar dal) soaked for 30 minutes, drained and boiled 1 1/2 cups

  • Ghee 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Dried red chillies 2

  • Medium onion chopped 1

  • Medium tomato chopped 1

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/4 teaspoon

  • Fresh mustard greens a few + to garnish

  • Garlic slices burnt to garnish

  • Fresh red chillies slices to garnish

  • Curry leaves fried to garnish


Step 1

Heat ghee in a non-stick pan, add garlic and saute for 1 minute. Break and add dried red chillies, mix and sauté till garlic turns golden.

Step 2

Add onion, mix and saute till it turns translucent. Add tomato and mix well. Add a little salt, mix and saute till tomato turns pulpy.

Step 3

Add turmeric powder and red chilli powder, mix well and saute for 1-2 minutes. Add cooked pigeon peas (dal) and a little water to adjust the consistency. Mix till well combined, reduce heat and simmer for 2-3 minutes.

Step 4

Adjust salt and mix well. Snip a few mustard greens and add to the dal. Mix well and switch off the heat.

Step 5

Transfer into a serving bowl, garnish with burnt garlic slices, fresh red chilli slices, fried curry leaves and mustard greens. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.