Dill Leaves Dal (Instant Pot & Stovetop)

Dill Leaves Dal is an easy and very healthy dal recipe made with split yellow mung lentils (yellow moong dal), dill leaves, and Indian spices in an Instant pot pressure cooker. This Dill lentil curry is vegan, gluten-free, and pairs well with rice, quinoa, roti.

I hail from Karnataka, and dill is one of the most commonly used herbs in most homes. Dill leaves are also known as sabsige soppu in Kannada, suva (sowa) in Hindi.

They have a very strong fragrance and pungent taste. They are rich in Vitamin A & C and contain folate, iron, and manganese in trace amounts. Dill is also given to lactating mothers.

Traditionally in Karnataka, Dill leaves are added in akki roti, also known as Sabsige Soppu Akki Roti, Sabsige masala vada (ambode), dal. My mom also used it in stir-fries, paddu (paniyaram), Idli, Kadubu (steamed rice dumplings).

Dill Dal Ingredients

• Dill Leaves: Use fresh Dill leaves for this recipe. It is best to use fresh than dried leaves to get the best flavors.
• Lentils: I have used split Yellow Moong Dal in this recipe. I did not soak the dal before cooking as yellow lentils cook faster.
• Ghee or oil: I always use ghee for tempering. Skip ghee and use the oil of your choice if you are vegan.
• Cumin seeds (jeera): Cumin seeds are a must in any Indian dal tempering so do not skip them.
• Garlic: I have fresh minced garlic for this recipe. You can also use store brought garlic paste.
• Green chilies: I have used 2 Thai green chilies, however, you can skip to reduce the heat.
• Onion: I have used finely chopped onions. You can skip onion for no onion recipe variation.
• Tomato: I have used chopped fresh Roma tomatoes. For a variation, you can skip tomato and use lemon juice for tanginess. You can skip tomatoes in these lentils.
• Spices: I have used turmeric powder, red chili powder, garam masala. You can increase or decrease the spices according to your choice.
• Water: lentil to water ratio - I have used 1.5 cups of water for ½ cup of moong dal.
• Coriander leaves: I have used coriander leaves for garnish.

How to Make Dill Leaves Dal in Instant Pot

Firstly, Wash and rinse the yellow moong dal, keep it aside.

Remove the dill leaves from the stems, wash and finely chop the dill leaves finely with a knife.

Press SAUTE on Instant Pot. Add oil or ghee, and once it's hot, add cumin seeds. Let them splutter. Add minced garlic, green chilies, curry leaves, and saute for a few seconds.

Then add onions and saute till they turn light brown.

Add tomatoes, spices like turmeric powder, red chili powder, garam masala powder, salt, and cook till tomatoes turn soft, which takes 2-3 minutes.

Then add dill leaves, rinsed lentils (dal), water, and give a stir. Adjust spices at this stage.

Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 6 minutes.

Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes.

Lastly, add coriander leaves and mix well. Add ½ cup of water to adjust the dal consistency if required.

Instant pot pressure cooker Dill Moong Dal is ready and serve hot with boiled rice, quinoa, or roti.

Stovetop Pressure Cooker

Follow the steps from the instant pot instructions. Give 2-3 whistles on medium flame and let the pressure release naturally. All the other steps remain the same.

Stovetop Pot

• Pressure cook the moong dal adding 1.5 cups of water for 3 whistles.
• Heat oil or ghee in a Kadai and add the cumin and let them splutter. Add minced garlic, green chilies, curry leaves, and saute for a few seconds.
• Then add onions and saute till they turn light brown in color.
• Add in the chopped dill leaves and saute for 2 minutes till the leaves slightly shrink.
• Add tomatoes, spices like turmeric, red chili powder, garam masala, salt, and cook till tomatoes turn soft, which takes 2-3 minutes.
• Now add the cooked and mashed dal, stir well. Add water to adjust consistency and salt to taste.
• Boil dal for 2-3 minutes on a medium-low flame. Lastly, add chopped coriander leaves.

Serving Suggestions

Serve the Dill Dal recipe with steamed rice, roti, or chapati. But it can be eaten with quinoa, brown rice! Can also be served as a dill lentil soup with crusty bread.

Tips & Variations

1. If you soak the dal in water for 30 mins, helps to cook even faster.
2. Dill leaves dal is very healthy and perfect for lactating mothers.
3. I have used yellow moong lentils in this recipe, you can use any kind of lentils like red lentils (masoor dal), split pigeon peas (toor dal).
4. If your dal is thick, you can add some water and adjust the consistency.
5. For a variation, you can also make this dill leaves dal by skipping onion, garlic.
6. Vegan Variation: Use cooking oil instead of ghee.
7. If you love Dill, add in more!

More Dill Recipes

• Broccoli Dill Salad
• Creamy Cucumber Salad
• Yogurt Dipping Sauce with garlic & herbs

If you liked this recipe, then do check more Pressure Cooker Lentil Recipes from my blog.

• Whole green moong dal – Dal cooked with whole mung beans
• Chana Dal Fry - Dal prepared with split chickpeas lentils, assorted spices
• Spinach Dal / Palak Dal – Dhal cooked with spinach leaves
• Panchmel dal – Dal prepared with five varieties of lentils
• Dal Tadka - Dal prepared with toor dal (arhar dal).
• Butternut Squash Dal - Dal cooked with butternut squash or pumpkin
• Moong Dal - Dal prepared with yellow lentil (mung), assorted spices

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