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Also known as: moong dal, split yellow lentils, pesara pappu, yellow lentils, split moong dal, pesara dal
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Maharashtrian curry where tender ivy gourd (tendli) and creamy split yellow lentils (moong dal) are simmered in a tangy coconut-spice paste. This comforting dish, with its signature sour notes from kokum, is a wholesome and delightful everyday meal, best enjoyed with steamed rice.
A savory, protein-packed pancake made from yellow lentils and eggs. This wholesome cheela is perfect for a quick breakfast or a light lunch, spiced with ginger, green chilies, and fresh cilantro. Note: Soaking time for dal is 2-4 hours.
The ultimate Indian comfort food, this classic Dal Chawal features creamy, tempered yellow lentils served alongside fluffy basmati rice. It's a wholesome, simple, and deeply satisfying meal that comes together quickly for any day of the week.
Yes, yellow lentils are highly nutritious, offering a rich source of plant-based protein, fiber, and essential minerals like iron and folate. They support heart health, aid digestion, and provide sustained energy due to their low glycemic index and antioxidant properties.
Yellow lentils are an excellent protein source, containing approximately 24.63g of protein per 100g of dry lentils. This high protein content makes them a staple for vegetarians and vegans looking to meet their daily nutritional requirements.
Yes, they are beneficial for weight management because they are high in dietary fiber and protein. These nutrients promote satiety, helping you feel full for longer and reducing the likelihood of overeating throughout the day.
Naturally, yellow lentils are gluten-free and safe for those with celiac disease or gluten sensitivity. However, if you have a severe allergy, always check the packaging for potential cross-contamination if they were processed in a facility that handles wheat.
Yellow lentils are generally not considered keto-friendly as they are high in carbohydrates, containing about 63.35g of carbs per 100g. While they are a healthy complex carb, they may exceed the daily carbohydrate limits for a strict ketogenic diet.
To cook yellow lentils, rinse them thoroughly and simmer in a 3:1 ratio of water to lentils for about 15 to 20 minutes. They cook much faster than green or brown lentils and tend to break down into a creamy consistency, making them ideal for purees and stews.
Unlike many other legumes, yellow lentils do not strictly require soaking because they are small and usually split. However, soaking them for 20-30 minutes can further reduce cooking time and may help improve digestibility for those with sensitive stomachs.
yellow lentils is a versatile ingredient found in cuisines around the world. With 352 calories per 100g and 24.63 grams of protein, it's a nutritious addition to many dishes.
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Yellow lentils have a mild, slightly sweet, and nutty flavor. Because their taste is subtle, they are excellent at absorbing the flavors of spices like turmeric, cumin, and ginger, which is why they are a primary ingredient in traditional Indian dal.
When stored in an airtight container in a cool, dry, and dark place, dry yellow lentils can last for up to 2 years. While they remain safe to eat after this time, older lentils may take significantly longer to soften during the cooking process.
Yes, yellow lentils—especially the split variety—are generally easier to digest than larger beans like kidney beans or chickpeas. They contain less of the complex sugars that cause gas, making them a gentler option for the digestive system.
