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 a few Indian spices in an Instant pot pressure cooker. This Dill lentil curry is vegan, gluten-free, and pairs well with rice, quinoa, and 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), and dal. My mom also used it in stir-fries, paddu (paniyaram), Idli, Kadubu (steamed rice dumplings).

Ingredients for Dill Dal Recipe

• 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 homemade 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-bought garlic paste.
• Green chilies: I have used 2 Thai green chilies. However, you can skip reducing the heat.
• Onion: I used finely chopped red onions. You can skip onion for no onion recipe variation.
• Tomato: I used chopped fresh Roma tomatoes. For a variation, you can substitute tomatoes with lemon juice for tanginess. You can skip tomatoes in these lentils.
• Spices: I have used turmeric powder, red chili powder, and 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: for garnish.

How to Make Dill Leaves Dal in Instant Pot

Firstly, Wash and rinse the yellow moong dal, and 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. Heat ghee (or oil), and 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 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 coriander leaves and mix well. Add ½ cup of water to adjust the dal consistency if desired.

Instant pot 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 the moong dal adding 1.5 cups of water for three whistles.
• Heat oil or ghee in a Kadai and 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.

Serving Suggestions for Dill Moong Dal

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

Tips

1. Soaking Moong: If you soak the moong dal in water for 30 mins, it helps to cook even faster.
2. Consistency: If your dal is thick, add some water and adjust the consistency.
3. Lactating Mothers: Dill leaves dal is healthy and perfect for lactating mothers.

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 this dill leaves dal by skipping onion, and garlic as well.
3. Vegan: Use any cooking oil instead of ghee.
4. Love Dill: add in more.

More Dill Recipes

• Broccoli Dill Salad
• Cold Cucumber Soup
• Homemade Ranch Dressing
• Creamy Cucumber Salad
• Yogurt Dipping Sauce with garlic & herbs

More Pressure Cooker Lentil Recipes

• Whole green moong dal – Dal cooked with whole mung beans.
• Masoor Dal - Dal prepared red lentils.
• 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), and assorted spices.
• Chana Dal Fry - Dal prepared with split chickpeas lentils, and assorted spices.

If you’ve tried this healthy dill with moong dal recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!