Lentils with Dill (Suva Dal)
Dill, a powerhouse aromatic, flavors this delicious Indian suva dal. You need just eight ingredients, in addition to the dill and the lentils. Serve with basmati rice or roti.
Servings: 6 servings
Calories: 133kcal
Equipment
- Instant Pot or pressure cooker for cooking the lentils
- Skillet or saucepan
Ingredients
- ½ cup moong dal
- ½ cup chana dal
- 1 teaspoon vegetable oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafetida (hing, optional)
- 1 medium onion (finely chopped)
- 6-8 cloves garlic (lightly smash the whole cloves with the flat side of the knife, but leave them whole)
- ½ teaspoon turmeric
- 1 teaspoon cayenne (use less for less heat)
- 1 bunch dill (about 1 packed cup. Discard the thick stems and use only the leaves. Chop the leaves roughly).
- Salt to taste
Instructions
- Rinse the chana dal and moong dal. Place in a pressure cooker or Instant Pot covered by two inches of water. Pressure-cook until soft and mushy. This should take 10 minutes on high pressure in the Instant Pot. Whisk the cooked lentils to break them up.
- Heat oil in a saucepan or skillet over medium-high heat. Add mustard seeds and asafetida. When the mustard sputters, stir in onions and garlic and saute until translucent.
- Stir in the dill and saute for a couple more minutes until the dill has wilted. Add turmeric and cayenne and mix in.
- Add the cooked lentils to the pan and give it a good mix. Add water as needed to thin out the dal. Bring the suva dal to a boil, then lower heat and simmer five minutes. Add salt to taste and turn off heat. Serve hot.
Nutrition
Calories: 133kcal | Carbohydrates: 23g | Protein: 7g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Potassium: 55mg | Fiber: 6g | Sugar: 2g | Vitamin A: 186IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg