Yellow lentil soup, pahelo daal

Yellow lentil soup, pahelo daal

A simple way to cook Nepali yellow lentils in a culinary fashion. A must try recipe!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5


  • 1 cup Yellow split peas, masoor daal soakedwater for 15 minutes
  • 3 oz Potatoes peeled and diced
  • 5 oz Carrots peeled and diced
  • 1 oz Onion roughly chopped
  • 1 oz garlic roughly chopped
  • 2 oz Tomatoes roughly chopped
  • 1 tsp Turmeric powder
  • 2 Cloves
  • 1 tsp Vegetable oil - 1tsp
  • 2 tsp Ghee or Butter
  • 7 cups Water
  • 2 tsp Salt
  • 1 tsp Pepper


  • Heat up vegetable oil, saute onion and garlic until translucent
  • Add vegetables, cloves and lentil. Saute for another 2 minutes.Add water, bring it to boil, skim off the clouds and simmer for another 25 minutes or until fully cooked
  • Add the seasoning
  • Blend the soup with ghee until very smooth and creamy.
  • Serve with Cilantro oil, chili powder and fresh nimkies.


- Above recipe is an alternative way to cook and serve yellow lentil soup in a western fashion. It includes culinary techniques in a restaurant style.
- Any desirable yellow lentils can be used to prepare this recipe. Please keep in mind that cooking time may vary according the nature of the lentils.
- Cilantro oil could be an optional which can be substituted with micro cilantro [baby cilantro leaves] or fully grown cilantro leaves.
Cilantro (also known as coriander leaves) - 1 handful
Vegetable oil - ½ cup
Directions -
- In a boiling water, boil cilantro for 10 seconds, strain and dip in ice water - Remove from ice and blend thoroughly with oil - Strain the through the cheesecloth - Use for upto 3 weeks while refrigerated. - Enjoy this oil by drizzling over all kinds of pasta, soup and salads.
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