Dill and Moong Dal


1 cup Moong Dal (skinless)

1 bunch Dill leaves

1 chopped onion

3-4 chopped green chilies

1 tsp minced garlic

1 tsp minced ginger

1 tsp cumin seeds

1/4 tsp Hing

1/2 tsp Tumeric powder

2 tbsp olive oil

Salt to taste


Wash and soak moong dal for 1-2 hours. Wash drain and chopped dill leaves ( soya leaves).

Heat oil in a wok add cumin seeds and let it crackle, add chopped onion and saute it for 2-3 minutes then add hing and fry till onion turns pink.

Put chopped green chilies, ginger , garlic and turmeric powder and saute for 2-3 minutes or till the raw of ginger and garlic goes.

Add drained moong dal and let it fry until  the dal is well coated with aromatic oil. Put 1 cup hot water and salt. Let the dal cook for 8-10 minutes on medium heat or until dal is cooked al dente ( 80%). The water should dried up .

Add chopped dill leaves and stir well, reduce the heat. Cover and cook for 3-4 minutes , uncover the wok and cook over high heat till the dal and dill leaves are dry.

Serve hot with chapati or paratha.


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