Legumes

split yellow dahl

A type of lentil commonly used in Indian cooking, split and hulled for easy cooking.

Usual recipe measure
Usually measured in g
Recipes using this ingredient
1 recipe shown

Your kitchen

Do you usually keep this?

EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.

In the kitchen

How it's used

Used to make curries, soups, and stews. Nutrition figures are based on cooked weight (roughly 3x a dry dahl's weight), so recipe amounts assume a batch-cooked or leftover portion rather than raw dahl - see the Stock Up guide.

Pairs well with

Pair with vitamin C-rich vegetables or a squeeze of lemon to help absorb its iron content.

Try it in the kitchen

Recipes that use split yellow dahl

MealEast Asian

Sunrise Congee

Brown rice and split yellow dahl congee, topped with pan-fried tofu, shiitake, peas and nori for a savoury, umami-rich breakfast.

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Nutrition notebook

What 100 g contributes

Nutrition summary

At a glance

Higher inFibre

Calories

88kcal

38% cal

Protein

8.3g

58% cal

Carbs

12.8g

4% cal

Fat

0.4g

Small numbers, big impact

Everyday essentials

Fibre8.32g
Vitamin B120.00ฮผg
Vitamin D0.00ฮผg
Iodine0.00ฮผg
Iron1.28mg
Zinc1.02mg
Calcium13.98mg

Nutrition values are estimates and can vary with variety, brand, cooking method and water content.