The Ingredients and Substitutes

Neutral oil: Like coconut oil or vegetable oil. To omit oil, use 2-3 tbsp broth/water.
Yellow lentils: Use split moong dal (mung beans) or toor dal (pigeon pea lentils). Chana dal (split chickpeas) also work.
Vegetables: Carrots, and tomatoes (fresh or canned, crushed tomatoes- 1-2 tbsp tomato paste works in a pinch) form a flavorful yellow dal base. Spinach adds nutrients and bulk.
Aromatics: Garlic and onion create a flavorful curry base.
Seasonings: Add depth to this moong dal recipe with simple pantry spices like ground ginger, coriander, cumin, turmeric, and garam masala (or curry powder)- plus salt and black pepper.
Vegetable broth: Use regular or reduced-sodium broth (liquid or stock cubes + water).
Coconut milk: Full-fat canned coconut milk makes a creamy, naturally dairy-free yellow lentil dahl. Soy, oat, or cashew cream work, too.

Optionally garnish the yellow lentil curry with fresh cilantro, lemon wedges, and yogurt/cream.

Recipe Variations

More spice: Add chili, cayenne powder, or red pepper flakes.
Seasonings: Try cinnamon, ½-1 tsp mustard seeds/cumin seeds, or 1-2 curry leaves.
Lemon: Add a squeeze when serving for brightness.
For golden lentil soup: Increase the broth (and seasonings, if needed).
Vegetables: Bulk up this Indian lentil stew with broccoli, cauliflower, bell pepper, peas, etc. Finely diced sweet potato, butternut squash, or pumpkin also works.
Add a tadka: Method mentioned in my red lentil dal recipe.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.