Dill Leaves Dal Recipe
Dill Leaves Dal is an easy and very healthy dal recipe made with split yellow moong dal, dill leaves and Indian spices in Instant pot pressure cooker.
Servings 4
Calories 147kcal
Equipment
Ingredients
- 1 tablespoon oil or ghee
- 1 teaspoon cumin (jeera) seeds
- 2 cloves garlic minced
- 2 green chili
- 1 stalk curry leaves optional
- 1 small onion finely chopped
- 1 large tomato finely chopped
- 1 large bunch of dill leaves chopped ( about 1 cup)
- ½ cup split yellow moong dal rinsed
- 1 ½ cups water
- salt to taste
- 2 tablespoons coriander leaves garnish
Dry Spices:
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- 1 teaspoon garam masala
Instructions
- Firstly, Wash and rinse the yellow moong dal, keep aside.
- Remove the Dill leaves from the stems, wash and finely chop the dill leaves finely with a knife.
Instant Pot Method:
- Press SAUTE on Instant Pot. Heat ghee (or oil), 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 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 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.
Video
Notes
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
Tips
- Soaking Moong: If you soak the moong dal in water for 30 mins, it helps to cook even faster.
- Consistency: If your dal is thick, add some water and adjust the consistency.
- Lactating Mothers: Dill leaves dal is healthy and perfect for lactating mothers.
Variations
- 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).
- No Onion-No Garlic: you can make this dill leaves dal by skipping onion, and garlic as well.
- Vegan: Use any cooking oil instead of ghee.
- Love Dill: add in more.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
Calories: 147kcal | Carbohydrates: 21g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 91mg | Potassium: 151mg | Fiber: 4g | Sugar: 3g | Vitamin A: 488IU | Vitamin C: 21mg | Calcium: 31mg | Iron: 1mg