Suva Moong Daal- Yellow lentils cooked with dill leaves – An easy and simple everyday daal .
Suva Moong Daal- Lentils are a part of daily meal in India as it is a real comfort food of all Indians .We consume a variety of lentils which are grown here and so easily available everywhere.Lentils are a very good source of Protein for vegetarian people,so its good to use a mix of whole and split lentil on regular basis.Though whole lentils are heavy on stomach and can not be consumed often but moong daal and masoor daals are considered as light and easy to digest.
Moong daal is the healthiest among all the lentil variety or can say the easiest daal to digest . I stock all the three varieties of Moong daal in my pantry as this is the most frequently cooked lentil in my kitchen. We are a family of five and every one have their own personal favourite daal so have to cook all in a week 🙂
Dill leaves are very healthy and are very easily available in this season .It has a peculiar smell and taste which either you likes or dislike completely but I like its smell and try to include it in my daily cooking in some or other ways.Dill/ shepu/suwa/suva is good for digestion and help to cure constipation.
It have a good amount of calcium so good for bone health and arthritis.Helps to cure diarrhea and dysentery. It is good for oral care as it act as a mouth freshener. It also reduces blood cholesterol level in the body so try including this delicious and healthy green in your diet .Try this Dill and pea pulao recipe which I have posted long back and do try this simple and flavourful suva Moong daal and you will surely like this simple and flavourful daal.
You can also try these delicious daal recipes-
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Suva Moong daal
- 3/4 cup Yellow Lentil / Moong Daal (dhuli huee)
- 100 gms Dill Leaves/ suwa bhaji/ shepu
- 1 Tomato / Tamatar chopped
- 1 Green Chillies / Hari Mirch chopped
- 1 tsp Ginger / Adrak chopped
- 1.5 tbsp Lemon Juice / Nimbu Ka Ras
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- to taste Salt / Namak
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Asafoetida / Hing powder
- 2 Dried Red Chilli, Whole
- 2 tbsp Clarified Butter / Desi Ghee #
- Wash and soak moong daal/yellow lentil for 15 minutes.
- Wash Dill leaves and remove the hard stalk and stems of dill and finely chop the leaves and tender stems.
- In a pressure cooker or in a pan add the soaked moong daal, 1 tsp oil, chopped dill leaves ,chopped tomato ,green chili, turmeric.
- Add just enough water in the pressure cooker (approx 1 inch above the level of lentils)
- Pressure cook for 2 whistles on medium heat or cook till the lentil become soft .
- When the cooker pressure cool down then open it and give a gentle stir.
- Now add enough water to adjust the consistency of your preference (If you want to serve it with roti or any bread then keep it slightly thicker and if you are going to serve it with Rice then make it slightly thinner)
- After adding water,add salt and chopped ginger and cook it for 5 minutes on medium heat.
- Heat Ghee in a small pan(can also use cooking oil) and add cumin seeds in it.
- When cumin start to crackle then add asafoetida and whole red chilies in it.
- Now remove the pan from the flame and add red chili powder and immediately pour the tempering /tadka over the boiling daal/lentil.
- Switch off the heat and add lemon juice in the daal and mix.(adjust the quantity of lemon juice according to your taste preference)
- Serve hot with steamed rice,roti or any Indian bread of your choice.