Citric Acid Free Gluten Free Yellow Dal

Total time50 min

Prep time10 min

Cook time40 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the dal

1 cup yellow split lentils (chana dal or toor dal)
Laxmi Toor Dal Plain - 2 Lb (907 Gm)
Royal Toor Dal
Aiva Products Toor Dal (Pigeon Peas Split)Laxmi Toor Dal Royal Toor Dal Split Pigeon Peas 32 oz
See all
3 cups water
½ tsp ground turmeric
1 tsp salt, plus more to taste

For the tarka

2 tbsp neutral oil or ghee
1 tsp cumin seeds
½ tsp brown mustard seeds
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 tsp ground coriander
½ tsp ground cumin
¼ tsp cayenne pepper
1 can (14 oz) diced tomatoes
1 tsp fresh lemon juice

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
cooked basmati rice or gluten free flatbread, for serving (optional)

Instructions

1
Combine the rinsed lentils, water, turmeric, and 1 tsp salt in a large saucepan. Bring to a boil over high heat, then reduce to a steady simmer, skimming any foam that rises to the surface. Cook uncovered for 25–30 minutes, stirring occasionally, until the lentils are completely soft and have broken down into a thick, porridge-like consistency. Add a splash of water if the dal thickens too much before the lentils are fully tender.
2
While the lentils cook, heat the oil or ghee in a small skillet over medium-high heat until shimmering. Add the cumin seeds and mustard seeds and cook, swirling the pan, for about 30 seconds, until the mustard seeds begin to pop and the cumin is fragrant — watch closely, as the seeds can scorch quickly.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!