Yellow lentils cooked with dill leaves - An easy ,delicious and simple everyday daal .
Course: Lentil/Daal, Main Course, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: dill leaves, moong daal, suva
Author: Anjana Chaturvedi
3/4 cupYellow Lentil / Moong Daal (dhuli huee)
100gmsDill Leaves/ suwa bhaji/ shepu
1Tomato / Tamatarchopped
1Green Chillies / Hari Mirchchopped
1tspGinger / Adrakchopped
1.5tbspLemon Juice / Nimbu Ka Ras
1/2tspTurmeric Powder / Haldi Powder
1tspRed Chilli powder / Laal mirch powder
to tasteSalt / Namak
1tspCumin Seeds / Sabut Jeera
1/4tspAsafoetida / Hing powder
2Dried Red Chilli, Whole
2tbspClarified 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.
Note- Instead of using ghee you can use cooking oil in the tempering for making it vegan.