Dill Leaves Toor Dal Recipe - Shepu/ Suva Dal recipe
The Dill Leaves Toor Dal Recipe is an everyday dal that is cooked with toor dal and flavoured with dill leaves. The ingredients are all pressure cooked in one pot and finally a tadka with ginger, garlic, cumin seeds, mustard seeds and bay leaf is given at the end which lifts up the flavour of the dish. Serve the dal along with steamed rice or phulka for your everyday meal.
The Dill Leaves Toor Dal Recipe is a delicious dal that can be cooked every day for lunch. Dill leaves is also called as Suva in Hindi, Sabsige Soppu in Kannada, Shepu in Marathi.
The dill leaves incorporated into the dal helps to enhance the flavour of the dal. The dal is made in no time, all you require is a pressure to cook all the ingredients in one pot along with the addition of ghee.
Dill leaves is a strong herb that helps to reduce cholesterol and is very good for digestion. It must be consumed in small amounts and can be included once a week in your meals to improve your immune system.
If you are looking for more dal recipes here are some :
- Gujarati Dal Recipe - Sweet Tangy and Spicy Dal
- Smoked Dal Makhani Dhaba Style Recipe
- Green Moong Dal Paratha Recipe (Stuffed Lentil Flat Bread)
- 1-1/2 cups Arhar dal (Split Toor Dal)
- 1 cup Dill leaves , chopped
- 1 tablespoon Ghee
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1 Bay leaf (tej patta)
- 1 Onion , finely chopped
- 4 cloves Garlic
- 1 inch Ginger
- 2 Tomatoes , finely chopped
- 1 Green Chilli , finely chopped
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 1 Lemon , juice extracted
How to make Dill Leaves Toor Dal Recipe - Shepu/ Suva Dal recipe
To begin making the Dill Leaves Toor Dal Recipe, wash the dill leaves and finely chop it and keep it ready. Prep all the ingredients as well.
In a pressure cooker, add a teaspoon of ghee and place it on medium heat. Add the mustard seeds and cumin seeds.
Allow it to crackle. Once it crackles, add the chopped onion, ginger and garlic. Saute until the onions soften.
Once the onions soften, add the tomatoes, green chillies, turmeric powder, red chilli powder, salt, dill leaves, toor dal and 3 cups of water and pressure cook for at least 4 to 5 whistles and turn off the heat.
Allow the pressure to release naturally.
Once the pressure released, open the lid and mash the dal coarsely using a muddler and check for seasonings.
Adjust at this stage and bring it to a boil for few minutes and serve the Dill leaves dal over a serving bowl. Add in the squeeze of lemon and any additional ghee over the top. Turn off the heat.
Transfer the Dill Leaves Toor Dal to a serving bowl and serve hot.