Daal Curry Recipe

Name: Daal Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 cups channa daal (yellow split peas); 1/4 tsp. turmeric; 4 Tbs. vegetable oil; 1 tsp. black mustard seeds; 6 curry leaves; 2 medium tomatoes; 3 Tbs. fried onions; 1 tsp. crushed garlic; 1/2 tsp. methi leaves; 1 tsp. curry powder; 1/2 tsp. chili powder; 2 tsp. sugar; 1 cup water; 1/2 tsp. garam masala; 1 bunch cilantro, chopped (optional)

Servings: persons

2 cups channa daal (yellow split peas)
1/4 tsp. turmeric
4 Tbs. vegetable oil
1 tsp. black mustard seeds
6 curry leaves
2 medium tomatoes
3 Tbs. fried onions
1 tsp. crushed garlic
1/2 tsp. methi leaves
1 tsp. curry powder
1/2 tsp. chili powder
2 tsp. sugar
1 cup water
1/2 tsp. garam masala
1 bunch cilantro, chopped (optional)

1
Wash lentils.
2
Bring plenty of water (six cups) with turmeric to a boil in a large saucepan and cook lentils until overdone and mushy, approximately 15 minutes.
3
In a different saucepan, heat oil on medium heat.
4
Add mustard seeds and curry leaves until seeds start to pop (no more than 30 seconds).
5
Add tomatoes and fry for about three minutes.
6
Add onions, garlic, methi leaves, curry powder, salt, chili powder and sugar.
7
Add mashed lentils and boil for five minutes.
8
Add one cup of water to dilute to curry consistency.
9
Remove from heat and add garam masala.
10
Sprinkle with chopped cilantro before serving.
11
Serve with chapatis, roti or rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups channa daal (yellow split peas), 1/4 tsp. turmeric, 4 Tbs. vegetable oil, 1 tsp. black mustard seeds, and more.

Yes, Daal Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Daal Curry

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