Recipe - Dill and moong dal

(Dill/fennel leaves cooked in Moong dal)

Summary

"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.

Ingredients:

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)

Process:

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.

Seasoning:

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.