Dill Leaves Dal (Instant Pot & Stovetop)

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

I am from Karnataka, where dill is one of the most commonly used herbs in many households. Dill leaves are called sabsige soppu in Kannada and suva (sowa) in Hindi.

They have a strong fragrance and pungent taste and add a unique flavor to the dish. They are rich in vitamins A & C and contain folate, iron, and manganese in trace amounts. Dill is also given to lactating mothers.

In Karnataka, dill leaves are commonly used in traditional dishes like akki roti (sabsige soppu akki rotti), sabsige masala vada (ambode), and dal. My mom uses it in stir-fries, paddu (paniyaram), akki tari idli, and kadubu (steamed rice dumplings), and I absolutely love it.

Today, I am sharing a very simple one-pot dal recipe using dill leaves. I cooked it in the instant pot (pressure cooker). It is super easy to make and perfect for a busy weeknight dinner. You can make it on a traditional stovetop pressure cooker or a stovetop as well.

If you love dals with greens like I do, you’ll also enjoy my moringa dal, methi dal, and palak dal!

If you're looking for more ideas to use dill leaves, check out these recipes:

• Creamy Cucumber Salad
• Yogurt Dipping Sauce with Garlic & Herbs
• Broccoli Dill Salad
• Cold Cucumber Soup

Jump to:

• Ingredients
• How to Make Dill Leaves Dal in Instant Pot Pressure Cooker
• Stovetop Pressure Cooker
• Stovetop Pot
• Serving Suggestions for Dill Moong Dal
• Expert Tips
• Variations
• More Pressure Cooker Indian Lentil Recipes
• Dill Leaves Dal Recipe

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 they cook faster.
• Ghee or oil: I always prefer homemade ghee for tempering. Skip ghee and use the oil of your choice if you are vegan.
• Garlic: I have fresh minced garlic for this recipe. You can also use homemade garlic paste.
• Veggies: Onions, tomatoes and green chilies.
• Tomato: I used chopped fresh Roma tomatoes. For a variation, you can substitute tomatoes with lemon juice to add tanginess, or skip the tomatoes entirely if you prefer.
• Spices: I used cumin (jeera seeds), turmeric powder, red chili powder, and garam masala.
• Water: lentil to water ratio - I have used 1.5 cups of water for ½ cup of moong dal.

How to Make Dill Leaves Dal in Instant Pot Pressure Cooker

First, wash and rinse ½ cup of yellow moong dal thoroughly, then set it aside.

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

You’ll need about 1 large bunch of dill leaves, which equals approximately 1 cup when chopped.

Press SAUTE on Instant Pot. Heat 1 tablespoon oil (or ghee), and add 1 teaspoon cumin seeds. Let them splutter. Add 2 minced garlic cloves, 2 green chilies (finely chopped), 1 stalk curry leaves, and saute for a few seconds.

Then add 1 small onion (finely chopped) and saute till they turn light brown.

Add 1 large tomato (finely chopped) and spices like ½ teaspoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon garam masala powder, and salt. Cook for 2-3 minutes until the tomatoes soften.

Then add 1 cup chopped dill leaves, rinsed lentils (dal), 1.5 cups water, and give a stir. Adjust spices at this stage.

Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 6 minutes.

When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.

Lastly, add 2 tablespoons coriander leaves and mix well. Add ½ cup of water to adjust the dal consistency if desired.

Pressure cooker dill moong dal is ready and serve hot with steamed rice, quinoa, or roti.

Stovetop Pressure Cooker

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

Stovetop Pot

• Pressure cook ½ cup split yellow moong dal with 1.5 cups of water for three whistles.
• Heat oil or ghee in a Kadai, add the cumin, and let them splutter. Add minced garlic, green chilies, and curry leaves. saute for a few seconds.
• Then add onions and saute till they turn light brown.
• 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, and 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.

Variations

1. Lentils: I have used yellow moong lentils in this recipe, you can use any kind of lentils like red lentils (masoor dal), or split pigeon peas (toor dal).
2. No Onion-No Garlic: you can make dal by skipping onion, and garlic as well.
3. Vegan: Use any cooking oil instead of ghee.
4. Love Dill: add in more.

More Pressure Cooker Indian Lentil Recipes