25 Mouthwatering Yellow Dahl Enchanting Recipes

There’s something magical about yellow dahl—it’s the ultimate comfort food that warms you from the inside out. Whether you’re craving a quick weeknight dinner or a cozy weekend meal, these vibrant recipes will transform simple lentils into extraordinary dishes. Get ready to discover 25 mouthwatering variations that will make this humble legume the star of your kitchen!

Creamy Coconut Yellow Dahl

Venturing into comforting, creamy dishes? This vibrant yellow dahl wraps you in warmth with its silky coconut texture and aromatic spices. You’ll love how the turmeric and cumin create that beautiful golden hue while the coconut milk adds luxurious creaminess. It’s the kind of meal that feels both nourishing and indulgent.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 1 tablespoon clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 (13.5 oz) can full-fat coconut milk
• 1 teaspoon fine sea salt
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice

Instructions

1. Heat clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add finely diced yellow onion and sauté for 6-8 minutes until translucent and lightly golden.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle ground turmeric, ground cumin, and cayenne pepper over the onion mixture, toasting the spices for 30 seconds to release their oils.
5. Add rinsed yellow split peas to the pot, stirring to coat with the spiced onion mixture.
6. Pour in vegetable broth, scraping any browned bits from the bottom of the pot.
7. Bring to a boil, then reduce heat to maintain a gentle simmer.
8. Cover and cook for 45 minutes, stirring occasionally to prevent sticking.
9. Uncover and stir in full-fat coconut milk and fine sea salt.
10. Continue simmering uncovered for 15 minutes, until the dahl reaches a thick, creamy consistency.
11. Remove from heat and stir in fresh lime juice and chopped cilantro.

Gloriously creamy with a velvety texture that coats your spoon, this dahl delivers complex layers of earthy turmeric, warm cumin, and subtle heat from the cayenne. The fresh lime juice brightens everything up beautifully. Try serving it over basmati rice with a sprinkle of toasted coconut flakes for extra texture, or enjoy it as a standalone soup with naan for dipping.

Spiced Yellow Dahl with Spinach

Oh, you know those days when you crave something comforting but don’t want to spend hours in the kitchen? This spiced yellow dahl with spinach is your answer—it’s cozy, nourishing, and comes together with minimal effort. Perfect for a busy weeknight when you need a warm hug in a bowl.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 2 tablespoons clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seeds
• ½ teaspoon cayenne pepper
• 4 cups vegetable broth
• 3 cups fresh spinach leaves, stems removed
• 1 teaspoon fine sea salt
• 2 tablespoons fresh cilantro leaves, chopped
• 1 tablespoon freshly squeezed lime juice

Instructions

1. Heat clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add cumin seeds and toast for 45 seconds until fragrant and slightly darkened.
3. Sauté diced onion for 6-8 minutes until translucent and lightly golden around the edges.
4. Add minced garlic and grated ginger, cooking for 1 minute until aromatic but not browned.
5. Stir in ground turmeric and cayenne pepper, toasting the spices for 30 seconds to release their oils.
6. Add rinsed yellow split peas and vegetable broth, scraping the bottom to incorporate any browned bits.
7. Bring to a boil, then reduce heat to maintain a gentle simmer.
8. Partially cover and cook for 35-40 minutes, stirring occasionally, until split peas are tender but still hold their shape.
9. Stir in fresh spinach leaves and sea salt, cooking for 2-3 minutes until spinach is wilted but still vibrant green.
10. Remove from heat and stir in chopped cilantro and freshly squeezed lime juice.

Mmm, the finished dahl should have a creamy yet textured consistency with the spinach adding bright pops of green. The turmeric gives it that beautiful golden hue while the lime juice cuts through the richness perfectly. Try serving it over basmati rice with a dollop of yogurt for contrast, or scoop it up with warm naan for the ultimate comfort meal.

Yellow Dahl with Roasted Vegetables

Let’s be real—some days you just need a bowl of something warm, comforting, and packed with flavor. This yellow dahl with roasted vegetables is exactly that: a creamy, spiced lentil stew topped with sweet, caramelized veggies. It’s the kind of meal that feels like a hug from the inside.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 1 large sweet potato, peeled and cut into ½-inch cubes
• 2 medium carrots, peeled and cut into ¼-inch rounds
• 1 small red onion, cut into ½-inch wedges
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 tablespoon freshly squeezed lemon juice
• ¼ cup fresh cilantro leaves, roughly chopped
• Kosher salt, to taste

Instructions

1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Toss the sweet potato, carrots, and red onion with 2 tablespoons of extra-virgin olive oil and a generous pinch of kosher salt on the prepared baking sheet.
3. Roast the vegetables for 25–30 minutes, stirring once halfway through, until tender and lightly caramelized at the edges.
4. While the vegetables roast, heat the remaining 1 tablespoon of extra-virgin olive oil in a large, heavy-bottomed pot over medium heat.
5. Add the ground turmeric, ground cumin, and cayenne pepper to the pot and toast for 30 seconds, stirring constantly, until fragrant.
6. Stir in the rinsed yellow split peas and vegetable broth, then bring the mixture to a boil.
7. Reduce the heat to low, cover the pot, and simmer the dahl for 40–45 minutes, stirring occasionally, until the split peas are completely tender and have broken down into a thick, creamy consistency.
8. Stir in the freshly squeezed lemon juice and season the dahl with kosher salt to taste.
9. Divide the dahl among bowls and top with the roasted vegetables and a sprinkle of fresh cilantro.

Just imagine dipping a piece of warm naan into that velvety, turmeric-spiced dahl—it’s creamy without being heavy, with a gentle heat from the cayenne. The roasted veggies add a sweet, caramelized contrast that makes each bite interesting. For a fun twist, try serving it over a scoop of coconut rice or with a dollop of garlicky yogurt on the side.

Ginger and Garlic Infused Yellow Dahl

Let’s be real—sometimes you just need a big, comforting bowl of something warm and flavorful, and this ginger and garlic infused yellow dahl is exactly that. It’s cozy, packed with aromatic spices, and comes together with minimal fuss. Perfect for a busy weeknight or a lazy Sunday.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 2 tablespoons clarified butter (ghee)
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seeds
• ½ teaspoon red chili flakes
• 4 cups vegetable broth
• 1 teaspoon fine sea salt
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice

Instructions

1. Heat the clarified butter in a heavy-bottomed pot over medium heat until shimmering.
2. Add the cumin seeds and toast for 30 seconds, or until fragrant and slightly darkened.
3. Add the finely diced onion and sauté for 5–7 minutes, stirring occasionally, until translucent and lightly golden.
4. Stir in the minced garlic and grated ginger, cooking for 1 minute until aromatic but not browned.
5. Sprinkle in the ground turmeric and red chili flakes, stirring constantly for 30 seconds to bloom the spices.
6. Tip: Blooming spices in fat deepens their flavor—don’t skip this step!
7. Add the rinsed yellow split peas and vegetable broth, then bring to a boil.
8. Reduce heat to low, cover, and simmer for 40–45 minutes, stirring occasionally, until the split peas are tender and broken down.
9. Tip: For a creamier texture, use a wooden spoon to mash some of the peas against the side of the pot during the last 10 minutes of cooking.
10. Stir in the fine sea salt and fresh lime juice, then taste and adjust seasoning if needed.
11. Tip: Acid brightens the dish—add lime juice just before serving to preserve its zing.
12. Garnish with chopped fresh cilantro and serve hot.

So velvety and rich, this dahl feels like a hug in a bowl. The ginger and garlic weave through every spoonful, with a gentle heat from the chili flakes that lingers just enough. Try it over steamed basmati rice or with warm naan for dipping—it’s even better the next day.

Lemon Scented Yellow Dahl Soup

Venturing into the world of comforting soups? You’re going to love this vibrant, lemon-kissed yellow dahl that’s perfect for cozy evenings. It’s the kind of nourishing bowl that warms you from the inside out with its bright, earthy flavors.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 2 tablespoons clarified butter (ghee)
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seeds
• ½ teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 cup coconut milk, full-fat
• 2 tablespoons fresh lemon juice
• ¼ cup fresh cilantro, chopped
• 1 teaspoon sea salt

Instructions

1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add the cumin seeds and toast for 30 seconds until fragrant and slightly darkened.
3. Sauté the finely diced yellow onion for 5-7 minutes until translucent and soft.
4. Add the minced garlic and grated ginger, cooking for 1 minute until aromatic.
5. Stir in the ground turmeric and cayenne pepper, toasting the spices for 30 seconds to release their oils.
6. Add the rinsed yellow split peas and toss to coat in the spice mixture.
7. Pour in the vegetable broth, scraping any browned bits from the bottom of the pot.
8. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
9. Cover and cook for 45-50 minutes, stirring occasionally, until the split peas are completely tender and breaking apart.
10. Stir in the full-fat coconut milk and simmer uncovered for 10 minutes to allow flavors to meld.
11. Remove from heat and stir in the fresh lemon juice, sea salt, and chopped fresh cilantro.

Enjoy how the creamy coconut milk balances the earthy split peas, creating a velvety texture that’s both comforting and elegant. The bright lemon finish cuts through the richness beautifully, making each spoonful incredibly satisfying. For an extra touch, serve it with a drizzle of chili oil or alongside warm naan for dipping.

Yellow Dahl with Turmeric and Cumin

Mmm, there’s nothing quite like coming home to a warm bowl of yellow dahl on a crisp autumn day. You’ll love how this comforting lentil dish fills your kitchen with the earthy aromas of turmeric and cumin while being surprisingly simple to whip up. It’s the perfect cozy meal that feels both nourishing and deeply satisfying.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 2 tablespoons clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seeds
• 4 cups vegetable broth
• 1 teaspoon kosher salt
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice

Instructions

1. Heat the clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the cumin seeds and toast until fragrant and slightly darkened, approximately 45 seconds.
3. Add the finely diced yellow onion and sauté until translucent and edges begin to caramelize, 6-8 minutes.
4. Stir in the minced garlic and grated ginger, cooking until aromatic, about 1 minute.
5. Sprinkle in the ground turmeric and cook for 30 seconds to bloom the spices.
6. Add the rinsed yellow split peas and stir to coat with the spice mixture.
7. Pour in the vegetable broth and bring to a boil over high heat.
8. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking.
9. After 45 minutes, check that the split peas are tender and breaking apart, then stir in the kosher salt.
10. Continue simmering uncovered for 15 minutes to thicken the dahl to a creamy consistency.
11. Remove from heat and stir in the fresh lime juice and chopped cilantro.

Hearty and velvety smooth, this dahl develops incredible depth as the split peas break down into the spiced broth. The bright acidity from the lime cuts through the earthiness beautifully, while the cilantro adds fresh herbal notes. Try serving it over basmati rice with a dollop of yogurt, or use it as a flavorful base for poached eggs in the morning.

Yellow Dahl with Fresh Coriander

Oh, you know those days when you crave something comforting yet vibrant? This yellow dahl hits all the right notes—it’s creamy, aromatic, and packed with cozy spices that’ll make your kitchen smell incredible. Perfect for a quick weeknight dinner that feels special without the fuss.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 2 tablespoons clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seeds
• ½ teaspoon asafoetida powder
• 4 cups vegetable broth
• 1 teaspoon fine sea salt
• ¼ cup fresh coriander leaves, roughly chopped
• 1 fresh lime, cut into wedges

Instructions

1. Heat the clarified butter in a heavy-bottomed pot over medium heat until shimmering.
2. Add the cumin seeds and toast for 30 seconds until fragrant and slightly darkened.
3. Stir in the diced onion and sauté for 5–7 minutes until translucent and lightly golden.
4. Add the minced garlic and grated ginger, cooking for 1 minute until aromatic.
5. Sprinkle in the ground turmeric and asafoetida powder, stirring constantly for 30 seconds to bloom the spices.
6. Tip: Blooming spices in fat deepens their flavor—don’t skip this step!
7. Add the rinsed yellow split peas and vegetable broth, stirring to combine.
8. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
9. Tip: Simmering uncovered allows the dahl to thicken naturally to a creamy consistency.
10. Stir in the fine sea salt and continue cooking for 10 more minutes until the split peas are tender but not mushy.
11. Remove from heat and fold in the fresh coriander leaves.
12. Tip: Adding herbs off-heat preserves their bright color and fresh flavor.
13. Serve immediately with lime wedges for squeezing over the top.

Ultra-creamy with a subtle earthy sweetness from the turmeric, this dahl gets a fresh kick from the coriander and lime. Try serving it over steamed basmati rice or with warm naan for scooping—the contrast of textures makes each bite exciting. Leftovers taste even better the next day as the flavors continue to meld together beautifully.

Hearty Yellow Dahl Stew

This cozy yellow dahl stew is exactly what you need when you want something nourishing and comforting. Think of it as a warm hug in a bowl, packed with protein and earthy spices that’ll make your kitchen smell incredible. It’s simple to whip up, and you’ll love how the flavors deepen as it simmers.

Ingredients

• 1 cup dried yellow split peas, rinsed and drained
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• 4 cups vegetable broth
• 2 tablespoons clarified butter
• 1 teaspoon fine sea salt
• ¼ cup fresh cilantro leaves, chopped
• 1 tablespoon freshly squeezed lemon juice

Instructions

1. Heat the clarified butter in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté, stirring frequently, until translucent and lightly golden, about 6-8 minutes.
3. Stir in the minced garlic and finely grated ginger, cooking for 1 minute until fragrant.
4. Add the ground turmeric, ground cumin, and cayenne pepper to the pot, toasting the spices for 30 seconds to release their oils.
5. Tip: Toasting the spices briefly enhances their aroma and prevents a raw, dusty flavor in the finished stew.
6. Pour in the rinsed yellow split peas and stir to coat them evenly with the spiced onion mixture.
7. Add the vegetable broth and fine sea salt, then bring the mixture to a boil over high heat.
8. Once boiling, reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally.
9. Tip: For a creamier texture, use a wooden spoon to mash some of the softened split peas against the side of the pot about halfway through the cooking time.
10. After 45 minutes, check that the split peas are completely tender and have broken down to thicken the stew.
11. Remove the pot from the heat and stir in the freshly squeezed lemon juice and chopped fresh cilantro leaves.
12. Tip: Adding the lemon juice off the heat preserves its bright, acidic notes, which beautifully balance the earthy lentils and spices.

So creamy and satisfying, this dahl stew has a velvety texture from the broken-down split peas. The warmth from the turmeric and cayenne is perfectly balanced by the zing of lemon and fresh cilantro. Serve it over steamed basmati rice or with warm naan for a complete, comforting meal.

Yellow Dahl with Lemon Grass

Nothing beats coming home to a warm, comforting bowl of yellow dahl on a crisp autumn day. You’ll love how the bright lemon grass cuts through the rich, earthy lentils. This version comes together quickly but tastes like it simmered for hours.

Ingredients

– 1 cup yellow split peas, rinsed and drained
– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 2 stalks fresh lemon grass, bruised and cut into 3-inch segments
– 1 teaspoon ground turmeric
– ½ teaspoon cayenne pepper
– 4 cups vegetable stock
– ½ cup full-fat coconut milk
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon fresh lime juice
– Kosher salt to season

Instructions

1. Heat the clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and cook for 6-8 minutes, stirring occasionally, until translucent and lightly golden at the edges.
3. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant but not browned.
4. Add the bruised lemon grass segments, ground turmeric, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
5. Pour in the rinsed yellow split peas and vegetable stock, scraping any browned bits from the bottom of the pot.
6. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
7. Partially cover the pot and simmer for 45-50 minutes, stirring occasionally, until the split peas are completely tender and beginning to break down.
8. Remove and discard the lemon grass segments using tongs.
9. Stir in the full-fat coconut milk and simmer uncovered for 5 minutes to allow the flavors to meld.
10. Season with kosher salt until the broth tastes vibrant and well-balanced.
11. Remove from heat and stir in the fresh lime juice and chopped cilantro.
12. Let the dahl rest for 5 minutes off the heat before serving to allow the flavors to fully develop.
When you scoop into this dahl, you’ll find the texture beautifully creamy with just enough body from the softened split peas. The lemon grass provides a subtle citrus backbone that makes each spoonful feel both comforting and bright. Try serving it over steamed basmati rice with a dollop of yogurt and extra cilantro for a complete meal that feels both nourishing and special.

Yellow Dahl and Cauliflower Curry

Let’s be real—some nights you just need a big, comforting bowl of something warm and satisfying. Luckily, this yellow dahl and cauliflower curry comes together with minimal effort and delivers maximum flavor. You’ll love how the spices bloom and the cauliflower soaks up all that creamy goodness.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 1 medium head cauliflower, cut into 1-inch florets
• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seeds
• 1/2 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1/2 cup full-fat coconut milk
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• Kosher salt, to taste

Instructions

1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add the cumin seeds and toast for 30 seconds until fragrant.
3. Add the finely diced yellow onion and cook for 6-8 minutes until translucent and lightly golden.
4. Stir in the minced garlic and grated ginger, cooking for 1 minute until aromatic.
5. Add the ground turmeric and cayenne pepper, stirring constantly for 30 seconds to bloom the spices.
6. Pour in the rinsed yellow split peas and vegetable broth, scraping any browned bits from the bottom of the pot.
7. Bring to a boil, then reduce heat to maintain a gentle simmer.
8. Cover and cook for 25 minutes, stirring occasionally to prevent sticking.
9. Add the cauliflower florets and continue simmering uncovered for 15 minutes until the cauliflower is tender but not mushy.
10. Stir in the full-fat coconut milk and simmer for 5 minutes to allow the flavors to meld.
11. Remove from heat and stir in the fresh lime juice and chopped cilantro.
12. Season with kosher salt until properly balanced.

This curry develops a wonderfully creamy texture as the split peas break down, while the cauliflower maintains just enough bite to keep things interesting. The turmeric gives it that beautiful golden hue, and the coconut milk adds a subtle richness that balances the warm spices perfectly. Try serving it over basmati rice with a dollop of yogurt and extra cilantro for a complete meal that feels both nourishing and indulgent.

Yellow Dahl with Sweet Potatoes

Mmm, nothing beats coming home to a pot of something warm and comforting simmering on the stove. You’re going to love how this yellow dahl with sweet potatoes fills your kitchen with the most incredible, cozy aroma. It’s the perfect hug in a bowl for a chilly evening.

Ingredients

– 1 cup yellow split peas, rinsed and drained
– 2 tablespoons ghee (clarified butter)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, finely grated
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– 1/2 teaspoon cayenne pepper
– 4 cups vegetable broth
– 1 large sweet potato, peeled and cut into 1/2-inch cubes
– 1 teaspoon fine sea salt
– 1/4 cup fresh cilantro, chopped
– 1 tablespoon fresh lime juice

Instructions

1. Heat the ghee in a large Dutch oven over medium heat until shimmering.
2. Add the finely diced onion and cook for 6-8 minutes, stirring occasionally, until translucent and lightly golden at the edges.
3. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant but not browned.
4. Add the ground turmeric, ground cumin, and cayenne pepper, toasting the spices for 30 seconds to release their essential oils and deepen their flavor.
5. Pour in the rinsed yellow split peas and vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
6. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer.
7. Cover the pot and cook for 20 minutes, stirring occasionally to prevent sticking.
8. Add the cubed sweet potato and fine sea salt, stirring to combine.
9. Continue simmering covered for another 25-30 minutes, until the split peas have broken down and the sweet potatoes are fork-tender but still hold their shape.
10. Remove from heat and stir in the chopped cilantro and fresh lime juice.
11. Let the dahl rest for 5 minutes off the heat to allow the flavors to meld.Golden and velvety, this dahl has a beautiful creamy texture from the broken-down split peas that contrasts with the soft, sweet potato cubes. The gentle heat from the cayenne builds slowly, making each spoonful more addictive than the last. Try serving it over basmati rice with a dollop of coconut yogurt for a cooling contrast that really makes the spices sing.

Yellow Dahl with Tomatoes and Red Peppers

Mmm, you know those cozy nights when you crave something comforting yet vibrant? This golden lentil stew with sweet tomatoes and charred peppers will hit all the right spots—it’s the kind of bowl that feels like a warm hug after a long day.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 2 tablespoons clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground turmeric
• ½ teaspoon smoked paprika
• 1 large red bell pepper, diced into ½-inch pieces
• 2 ripe Roma tomatoes, seeded and chopped
• 4 cups vegetable broth
• ½ cup full-fat coconut milk
• 2 tablespoons freshly squeezed lime juice
• ¼ cup chopped cilantro leaves

Instructions

1. Heat the clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Sauté the diced onion for 5–7 minutes, stirring occasionally, until translucent and lightly golden at the edges.
3. Add the minced garlic and grated ginger, cooking for 60 seconds until fragrant but not browned.
4. Sprinkle in the ground turmeric and smoked paprika, toasting the spices for 30 seconds to deepen their flavor.
5. Stir in the diced red bell pepper and cook for 4–5 minutes until slightly softened.
6. Add the chopped tomatoes and cook for 3 minutes, until they begin to break down and release their juices.
7. Pour in the rinsed yellow split peas and vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
8. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 35–40 minutes, stirring occasionally, until the lentils are tender but not mushy.
9. Stir in the coconut milk and simmer for 5 additional minutes to allow the flavors to meld.
10. Remove the pot from the heat and stir in the freshly squeezed lime juice and chopped cilantro.

Finally, ladle the dahl into deep bowls—the texture should be creamy with just enough body to cling to a spoon. For a vibrant twist, top it with quick-pickled red onions or a drizzle of chili oil, and serve it alongside warm naan for scooping up every last bit.

Yellow Dahl with Mustard Seeds

Diving into a bowl of yellow dahl with mustard seeds feels like wrapping yourself in a warm, comforting hug on a chilly day. This vibrant lentil dish brings together earthy flavors with a subtle kick that will have you going back for seconds before you even realize it.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 4 cups filtered water
• 2 tablespoons clarified butter
• 1 tablespoon black mustard seeds
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated turmeric root
• 1 teaspoon cumin seeds
• ½ teaspoon asafoetida powder
• 1 teaspoon fine sea salt
• 2 tablespoons fresh cilantro leaves, chopped
• 1 fresh lime, cut into wedges

Instructions

1. Combine the rinsed yellow split peas and filtered water in a heavy-bottomed Dutch oven.
2. Bring the mixture to a rolling boil over high heat, then reduce to a gentle simmer.
3. Simmer uncovered for 35-40 minutes, skimming off any foam that rises to the surface with a slotted spoon.
4. While the lentils cook, heat clarified butter in a small skillet over medium heat until it shimmers.
5. Add black mustard seeds and cook until they begin to pop and release their nutty aroma, about 45 seconds.
6. Stir in the finely diced yellow onion and sauté until translucent and lightly golden, approximately 6-8 minutes.
7. Add minced garlic and cook for 1 minute until fragrant but not browned.
8. Stir in freshly grated turmeric root, cumin seeds, and asafoetida powder, toasting for 30 seconds to bloom the spices.
9. Once the lentils are tender and broken down, stir the spice mixture into the cooked dahl.
10. Simmer the combined dahl for 5 additional minutes to allow flavors to meld.
11. Season with fine sea salt, adjusting until the flavors are balanced and vibrant.
12. Garnish with chopped fresh cilantro leaves and serve immediately with lime wedges for squeezing over the top.

Golden and velvety, this dahl achieves a perfect balance between creamy lentils and the pop of mustard seeds. The turmeric lends both vibrant color and earthy warmth, while a squeeze of fresh lime brightens every spoonful. Try serving it over steamed basmati rice or with warm naan for scooping up every last bit of the fragrant, comforting broth.

Yellow Dahl with Mixed Lentils

Getting cozy with a bowl of yellow dahl is like wrapping yourself in a warm, spicy hug. You’ll love how these mixed lentils create the most comforting texture while turmeric gives it that beautiful golden glow. It’s the perfect meal for when you need something nourishing but don’t want to spend hours in the kitchen.

Ingredients

• 1 cup mixed lentils (red lentils and yellow split peas)
• 2 tablespoons clarified butter (ghee)
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• Kosher salt to season

Instructions

1. Rinse the mixed lentils under cold running water until the water runs clear, about 2 minutes.
2. Heat clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering, about 2 minutes.
3. Add finely diced yellow onion and cook until translucent and edges begin to brown, 6-8 minutes, stirring occasionally.
4. Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
5. Sprinkle ground turmeric, ground cumin, and cayenne pepper over the onion mixture, toasting the spices for 30 seconds until aromatic.
6. Add rinsed lentils to the pot, stirring to coat with the spiced onion mixture.
7. Pour in vegetable broth, scraping any browned bits from the bottom of the pot.
8. Bring to a boil, then reduce heat to maintain a gentle simmer.
9. Cover and cook for 25 minutes, stirring halfway through to prevent sticking.
10. Uncover and stir in full-fat coconut milk until fully incorporated.
11. Continue simmering uncovered for 10 minutes until the dahl thickens to a creamy consistency.
12. Remove from heat and stir in chopped fresh cilantro and fresh lime juice.
13. Season with kosher salt, starting with 1 teaspoon and adjusting as needed.

Unbelievably creamy yet with satisfying texture from the different lentils, this dahl develops deeper flavor if allowed to rest for 10 minutes before serving. The turmeric gives it that vibrant yellow hue while the coconut milk adds subtle sweetness that balances the warm spices beautifully. Try serving it over basmati rice with a dollop of yogurt and extra cilantro for a complete meal that feels both comforting and elegant.

Yellow Dahl with Coconut Milk and Lime

Dahl is one of those comforting dishes that feels like a warm hug in a bowl, and this version with coconut milk and lime brings such bright, tropical flavors to the classic. You’ll love how the creamy coconut balances the earthy lentils, while the fresh lime juice adds just the right zing to wake everything up. It’s perfect for a cozy weeknight dinner or when you want something nourishing but still exciting.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 1 tablespoon clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seeds
• 1/2 teaspoon cayenne pepper
• 1 (13.5-ounce) can full-fat coconut milk
• 4 cups vegetable broth
• 1 teaspoon fine sea salt
• 2 tablespoons freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté, stirring frequently, until translucent and lightly golden, about 6–8 minutes.
3. Stir in the minced garlic and freshly grated ginger, cooking until fragrant, about 1 minute.
4. Toast the cumin seeds in the pan until they darken slightly and release their aroma, about 30 seconds.
5. Sprinkle in the ground turmeric and cayenne pepper, stirring constantly to prevent burning, for 30 seconds.
6. Pour in the rinsed yellow split peas and toss to coat evenly with the spice mixture.
7. Add the vegetable broth and bring to a rolling boil over high heat.
8. Reduce heat to low, cover, and simmer for 35–40 minutes, until the split peas are tender but still hold their shape.
9. Stir in the full-fat coconut milk and fine sea salt, simmering uncovered for 10 minutes to allow flavors to meld.
10. Remove from heat and stir in the freshly squeezed lime juice and chopped fresh cilantro.

When you scoop into this dahl, you’ll notice the creamy, velvety texture from the broken-down split peas and coconut milk, with little bursts of freshness from the cilantro. The flavor is deeply savory with a gentle heat from the cayenne, balanced by the bright acidity of lime. Try serving it over jasmine rice with a side of roasted vegetables, or use it as a hearty dip for naan bread—it’s incredibly versatile.

Yellow Dahl with Caramelized Onions

Perfect for those cozy evenings when you want something comforting yet sophisticated, this yellow dahl with caramelized onions delivers incredible depth with minimal effort. You’ll love how the creamy lentils soak up all those warm spices while the sweet onions add that perfect finishing touch.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 2 tablespoons ghee (clarified butter)
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, finely grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 teaspoon kosher salt
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice

Instructions

1. Heat 1 tablespoon ghee in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add the thinly sliced onion and cook, stirring occasionally, for 20-25 minutes until deeply golden brown and caramelized. Tip: Don’t rush this step—proper caramelization develops complex sweetness.
3. Transfer half of the caramelized onions to a small bowl and set aside for garnish.
4. Add the remaining 1 tablespoon ghee to the Dutch oven and heat for 30 seconds.
5. Sauté minced garlic and grated ginger for 1 minute until fragrant but not browned.
6. Stir in ground turmeric, ground cumin, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
7. Add rinsed yellow split peas and vegetable broth, scraping any browned bits from the bottom.
8. Bring to a boil, then reduce heat to maintain a gentle simmer.
9. Cover and cook for 45-50 minutes, stirring occasionally, until the split peas are completely tender and broken down. Tip: The dahl should coat the back of a spoon thickly when ready.
10. Stir in kosher salt and fresh lime juice, adjusting seasoning as needed.
11. Fold in chopped fresh cilantro just before serving. Tip: Adding herbs at the end preserves their bright flavor and vibrant color.
12. Ladle the dahl into bowls and top with reserved caramelized onions.

This creates a beautiful contrast between the velvety, spiced lentils and the sweet, crispy onion topping. The turmeric gives it that gorgeous golden hue while the lime juice cuts through the richness perfectly. Try serving it with warm naan or over basmati rice for a complete meal that feels both nourishing and elegant.

Yellow Dahl with Zucchini and Herbs

Wondering what to make for dinner tonight that’s both comforting and packed with flavor? This vibrant yellow dahl with zucchini and herbs is exactly what you need. It comes together easily in one pot and fills your kitchen with the most incredible aromas.

Ingredients

– 1 cup yellow split peas, rinsed and drained
– 2 tablespoons ghee (clarified butter)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– ½ teaspoon cayenne pepper
– 4 cups vegetable broth
– 2 medium zucchini, cut into ½-inch cubes
– ¼ cup chopped fresh cilantro
– 2 tablespoons chopped fresh mint
– 1 tablespoon fresh lime juice
– Kosher salt to taste

Instructions

1. Heat the ghee in a large Dutch oven over medium heat until shimmering.
2. Add the diced onion and cook for 6-8 minutes, stirring occasionally, until translucent and lightly golden.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add the ground turmeric, ground cumin, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
5. Pour in the rinsed yellow split peas and vegetable broth, scraping any browned bits from the bottom of the pot.
6. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
7. Cover and cook for 30 minutes, stirring occasionally to prevent sticking.
8. Add the cubed zucchini and continue simmering uncovered for 15 minutes until the zucchini is tender but still holds its shape.
9. Stir in the chopped cilantro, mint, and fresh lime juice.
10. Season with kosher salt, starting with 1 teaspoon and adjusting as needed.

Most importantly, this dahl achieves the perfect balance between creamy lentils and tender zucchini chunks. The fresh herbs brighten every bite, while the spices create layers of warmth without overwhelming heat. Try serving it over steamed basmati rice or with warm naan for soaking up every last bit of the flavorful broth.

Conclusion

Kaleidoscopic in flavor and comforting to the soul, this collection proves yellow dahl is endlessly versatile. We hope these 25 recipes inspire your next kitchen adventure! Try your favorites, then share which ones you loved in the comments below. Don’t forget to pin this article to your Pinterest boards so you can easily find these enchanting dishes again. Happy cooking!