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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.
Course curry, Main Course
Cuisine Indian
Keyword dill dal, instant pot dill leaves dal
Diet Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 147kcal
Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250 ml

  • 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:

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. 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 few seconds.
  • Then add onions and saute till they turn light brown in color.
  • 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. 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.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

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!
 
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