Jun 24, 2008

Recipe - Dill and moong dal

(Dill/fennel leaves cooked in Moong dal)


"Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs.

Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where sometimes the dill flower is used). Dill is said to be best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months.

In the Middle Ages, dill was thought to protect against witchcraft.[citation needed]

Dill seed is used as a spice, with a flavor similar to caraway.

Dill oil can be extracted from the leaves, stems and seeds of the plant.

Dill can also be used to help cure both insomnia and bad breath. Sometimes dill is made into a tea to help cure an upset stomach."

Source : Wikipedia.

Cooking dill and moong dal together is a healthy recipe for the hot summer. It is soothing for the summer diet. Do not over cook dill. I always add dill at the end of the cooking to retain the taste, flavor and nutrients of the vegetable.


  • Dill leaves - 1 bunch (approximately 2 cups)
  • Moong dal - 1 cup

  • Dry red chillies - 1(optional)
  • Turmeric - 1/2 - 1 teaspoon
  • Cumin seeds - 1 teaspoon (for seasoning)
  • Hing (Asafoetida )- 1/4 teaspoon)
  • Salt - 1 and 1/2 teaspoons (according to taste)
  • Ghee/Oil - 2 teaspoon
  • Lemon juice - 1 tablespoon (optional)
  • Water - 3 cups (to cook)


Wash dal and add 2.5 cups of water add salt and turmeric. Pressure cook dal for 2 whistles. The temperature should be medium high to high. Chop fennel leaves and set them aside. Use the tender stems and tender bulbs too.


Preheat with oil in a kadai (skillet). Add cumin seeds and mustard seeds for seasoning. After you see the seasoning seeds splutter, add red chillies (optional) and hing (Asafoetida). If you are using red chillies and green chillies, better to avoid red chilli powder.

Add seasoning to dal and chopped fresh dill leaves, add 1/2 cup water to get the desired consistency. Cook it for 5 minutes. Add lemon juice, mix well, turn off the stove.

Serve hot with rice or roti.

Preparation time: 20minutes.
# Servings 3 - 4


Shri said...

Healthy food.Nice explanation.

Suma Rajesh said...

never used dill leaves...ur looks healthy dish....delicious

Jeena said...

Looks fabulous and healthy, love the colour!

Sujatha said...

hmm, never tried this combination.. but looks yummy and sounds healthy!

Divya Vikram said...

Havent tried my hands using Dill yet..nice step by step pics

Srivalli said...

devi..that looks great..I have never cooked with dill leaves!

Uma said...

good idea to use dill leaves in pappu. looks so colorful and delicious. I am curious about the taste!

srikars kitchen said...

Never used dill leaves... new to me. healthy and delicious, great click also.

Sireesha said...

Never used dill leaves in dal.....It looks healthy and delicious.Will try now.....

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.