Yellow Dal Fry
A comforting staple of Indian and Nepali kitchens, Yellow Dal Fry is a wholesome, protein-rich dish made with yellow lentils (commonly moong dal or toor dal) gently cooked until soft and then finished with a flavorful tempering (tadka).

The dal is boiled with turmeric and sometimes a pinch of salt until it becomes creamy yet retains a light, soupy texture. The highlight of this dish is the sizzling tempering: onions, garlic, ginger, and tomatoes sautéed with cumin seeds, mustard seeds, green chilies, and aromatic spices like coriander powder and garam masala. This fragrant tadka is poured over the cooked dal, infusing it with layers of flavor and a rich, inviting aroma.

A sprinkle of fresh coriander and a squeeze of lemon juice brighten the dish just before serving. Served piping hot, Yellow Dal Fry pairs perfectly with steamed rice (bhat), jeera rice, or fresh rotis, making it a nourishing, comforting, and satisfying meal that’s as simple as it is delicious.