Moong Dal with Dill

Okay, here is another daal recipe, yep moong daal again but with fresh Dill this time. The preparation is similar to Tarkla Daal posted earlier. Dill I think is very much an under rated herb. I guess one reason being that Dill has only in recent years been commonly available certainly here in the UK in anycase. Months upon months would pass before one could buy it. Well there is globalization for you. Another reason could be, well I don’t understand it myself…~smile~… but it seems people have a love-hate relationship with Dill. Either you love it or loath it. Yes it does a have a distinct taste I agree but hey folks give the lovely herb a try okay. Hey look what I learned whilst reading the about the herb on Wiki that ‘the plant having the carminative property of relieving gas’. Is that why I like Dill because I am full of it…~grin~

This dish is very simple to make and tastes divine.

Moong Daal with Dill (for 2 people)

Ingredients

• ½ lb Split Moong daal
• Bunch of fresh Dill (chopped)
• 3 tomatoes (blitz with blender to form a paste – Tinned tomatoes are fine)
• 1 green chilli (split length ways)
• 1 tbsp ginger paste
• ½ tsp hing
• ½ tsp of turmeric
• salt to taste
• water
• oil

Method

• Wash moong daal in water then cook till soft on medium-low heat, add turmeric at the start. Add water as required to ensure lentils don’t get dry.
• Once the daal is cooked add the chopped dill, cook for a further 5 mins.
• In a pan prepare the tempering, heat some oil and add mustard seeds, once the seeds are crackling add the hing, after a few seconds add the cooked moong daal with dill.
• Add salt, tomatoes, green chilli, ginger paste
• Simmer on low heat for 10 mins.

There you have it, Moong Daal with Dill.

Enjoy with hot rice and/or, thick chapattis or parathas

Tip – if you have the time, try cooking the daal in a partly covered pan and not the pressure cooker. Not sure why but it does not taste quite the same if its pressure cooked.