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You are here: Home / Daals /lentils / Suva Moong daal, Yellow Moong Daal With Dill Leaves

Suva Moong daal, Yellow Moong Daal With Dill Leaves

2019-04-27 by Anjana Chaturvedi 4 Comments

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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-

  • U.P Style Tuvar Daal
  • Sabut Masoor daal 
  • khatti moong daal
  • Yellow moong daal tadka
  • Surati Tuvar daal

suva moong daal

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suva moong daal
Print Recipe
3.78 from 9 votes

Suva Moong daal

Yellow lentils cooked with dill leaves - An easy ,delicious and simple everyday daal .
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lentil/Daal, Main Course, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: dill leaves, moong daal, suva
Servings: 4 person
Author: Anjana Chaturvedi

Ingredients

  • 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

Tempering/tadka/waghar

  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 2 Dried Red Chilli, Whole
  • 2 tbsp Clarified Butter / Desi Ghee #

Instructions

  • 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.

Notes

Note- Instead of using ghee you can use cooking oil in the tempering for making it vegan.

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  • Lauki Moong Daal Cheela Recipe +VideoLauki Moong Daal Cheela Recipe +Video
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  • Masala Vada Recipe , How To Make Daal Vada
  • How To Make Khatti Moong  ,Mag Methi RecipeHow To Make Khatti Moong ,Mag Methi Recipe
  • Arbi Ki Tari Wali Sabzi Recipe, How To Make Ras Wali ArbiArbi Ki Tari Wali Sabzi Recipe, How To Make Ras Wali Arbi
  • Sabut Masoor Daal Recipe , How To Make Sabut Masoor Ki DaalSabut Masoor Daal Recipe , How To Make Sabut Masoor Ki Daal

Filed Under: Daals /lentils, North Indian Food, Post Natal Food Recipes, Winter Special recipes Tagged With: daal, DESI KHANA, dill, Indian food, Indian vegetarian recipes, lentil, moong daal, moong ki daal, no onion and garlic recipe, recipe, satvik, shepu, suwa, Vegan, vegetarian, yellow lentil

« Lauki Moong Daal Cheela Recipe +Video
Fresh Aam Panna Recipe, How To Make Aam ka Panna »

Comments

  1. Dhanya Samuel says

    2019-04-27 at

    Great recipe; and such a delicious way to use up dill leaves

    Reply
    • anjanaskc says

      2019-04-28 at

      Thank you so much Dhanya 🙂

      Reply
  2. Uma says

    2018-02-07 at

    Hi.
    I love almost all vegetables. But Suva was something that I just couldn’t eat.
    But thanks to your recipes of this dal and aloo Suva sabji… it has become one of my favourite vegetable.
    My whole family including my little son love these preparations.
    Thank you.

    Reply
    • anjanaskc says

      2018-02-07 at

      Thank You Uma !Glad you and your family liked the recipes 🙂

      Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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