Wednesday, October 8, 2014

Moong Dal with Dill Leaves

Dill leaves give a strong flavor to any curry. Try this combination with Ghee rice or Jeera rice and it tastes like heaven.

Moong Daal – 1 cup  (Wash and Soak for 15 min)
Dill Leaves – 15-20 stems (Cut the hard stems and chop the leaves)
Oil – 1 tbsp
Cumin Seeds – 1/2 tsp
Turmeric Powder– 1/4 tsp
Asafoetida/Hing –  a pinch
Curry Leaves – 1 sprig
Garlic – 1 tbsp, chopped
Green Chillies – to taste, chopped
Salt – to taste
Water – 4 cups
1. In a pressure cooker add oil and cumin seeds and once the seeds start spluttering add Asafoetida, turmeric powder, curry leaves, chopped garlic, green chillies and cook till the garlic turns slightly brown in color. 
2. Add the drained Moong dal along with chopped dill leaves and salt and mix.
3. Put the cover of the pressure cooker and cook for 2 whistles and not more than that as it will become very squishy.
4. Open the pressure cooker once the pressure comes down and cook for 2 min and for a tangy flavor add 1 tsp of lemon juice.