Dill Leaves dal
Shepu/Suva
In India, dill is prepared in the manner of yellow ‘moong dal’, as a main-course dish. It is considered to have very good antiflatulent properties, so it is used as ‘mukhwas’, or an after-meal digestive. Traditionally, it is given to mothers immediately after childbirth. Source Wikipedia
Ingredients
1 cup Tur dal
1 large Onion, chopped
2 tomatoes, chopped
4 to 5 flakes garlic,
chopped 2 green chillies, slit
2 cups dill leaves, cleaned and roughly chopped
1/2 tsp. turmeric powder
1 tsp. salt or to taste
Tempering
2 tbsp. Coconut oil
1 tsp. mustard seeds
3 to 4 flakes garlic, crushed
1 sprig curry leaves
5 to 6 button red chillies or 2 whole kashmiri chillies
Pick and wwash dal, drain and add 2 to 3 cups water and add to a pressure cooker alongwith chopped onion, tomatoes, green chillies, garlic, turmeric powder and salt. Cook on 5 minute setting in a nutripot. Transfer the cooked dal to a norml essel and bring to a boil.
Prepare tempering: Heat oil in a pan, when hot add 1 tsp. mustard seeds. When they splutter add 1 tsp. cumin seeds, 4 to 5 whole garlic crushed, to 6 button chillies or 2 kashmiri chillies broken in pieces and curry leaves. When light brown and aromatic, immediately add to the dal and cover with a lid to trap the falvors. Serve hot with rice or any bread of your choice.