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Dill Leaves Moong Dal

17 May

Dill Leaves Moong Dal.

This is a quick and tasty recipe with dill leaves. Spices are added to oil and fried along with dill leaves. Moong dal is cooked till soft but whole and added to the dill leaves and fried for couple of minutes. Dill leaves with moong dal can be served with plain steamed rice or with roti or chapati.
Makes: around 2 Serving of Dill Leaves Moong Dal.


Dill Leaves 2 Cups Packed
Moong Dal 1 Cup
Garlic 3 Cloves
Green Chiles 3 – 5
Turmeric Powder 1/8 tsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Oil 2 tsps

Method of preparation:

Separate leaves, wash and roughly chop dill leaves.
Remove stems, wash and slice green chiles.
Peel and roughly chop the garlic pods.

Wash the moong dal under running water.
Pour few cups of water and boil moong dal in enough water until just cooked and whole.
Strain the cooked moong dal and keep aside.

Heat oil in a pan, add garlic and all talimpu ingredients in order.
When urad dal changes color, add green chiles and dill leaves.
Stir fry for a minute or two until dill leaves wilt completely.
Then add cooked moong dal, turmeric powder, salt and stir fry for a minute or two.
Serve dill leaves with moong dal with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked right.

Suggestions: If moong dal is not cooked properly, add few splashes of water to the pan and cook covered till done.
Variations: You can also soak the moong dal in water for half an hour before adding to the fenugreek leaves pot. Cook the soaked moong dal covered till its just soft but firm.
Other Names: Dill Leaves Moong Dal.