8 interesting ways to use yellow dal for breakfast

Popularly known as yellow dal or toor dal or arhar dal, it is an excellent source of plant-based protein, making it ideal for vegetarians and vegans.

Packed with protein, fibre, and essential minerals, it supports muscle repair and steady energy, the soluble fibre helps improve digestion, regulate bowel movements, and keep you full for longer. Yellow dal is naturally low in fat and rich in folate, magnesium, and potassium, which together support heart health and better blood pressure control. And if you are bored of having it as curry all these years, take a look at these interesting ways of using regular yellow dal in your daily diet.

Forget moong dal, and soak toor dal for 4-5 hours, blend the dal coarsely, add salt, pepper, veggies and spices, and curd. Spread chilla on a preheated tawa and enjoy it hot with a dip of your choice.

To make this deep-fried snack blend soaked toor dal and moong dal, mix them with besan, onions, and spices, and then fry until they turn golden in colour. Enjoy hot with green chutney.

If you are running out of sandwich spread, make one with protein-rich dal, which is first par boiled, then mashed and later seasoned with spices. All you need to do is, simply spread it on the bread slices and toast using butter or ghee.

To make this protein-rich dish, you need par-boiled dal, cucumber, onions, tomatoes, capsicum, salt, pepper, lemon juice and coriander leaves. Mix them well and this salad goes well with rice and dal, making it a complete meal.

This is one of the most famous curries of South Indian cuisine, which is made with toor dal, veggies, tamarind, sambar masala, and a special tempering of oil, curry leaves, mustard seeds, and dried red chillies.

To make this, one can simply use the left over toor dal to knead the wheat flour dough, along with carom seeds and hing and oil. Next, roll out parathas and cook on a preheated tawa using enough oil or ghee. Toor dal helps lower bad (LDL) cholesterol and supports healthy blood pressure.

This makes for a tasty evening snack, in which soaked toor, urad, and moong dal are coarsely grind and then mixed with spices, which is then shaped in the form of vada and is then deep-fried. One can also air fry to avoid oil.

For this, blend soaked toor dal and cook it in cumin tempering along with spices. Stuff it in flour dough, roll out kachoris and deep fry. Enjoy.