Suva Masoor Dal.. Dal or lentils are an important part of any Indian meals and as most households, it’s made for at least one meal everyday in my home as well. Thankfully there are a variety of lentils to choose from and so it’s not boring to eat the same thing each day. I also keep on making variations in the preparation and this time, I added dill leaves to my split red lentils. Dill leaves are high in vitamins and anti oxidants and are also a good source of minerals like calcium, potassium and iron. Adding dill leaves in Dal is also a good way to sneak in the greens in your child’s diet, without him making much fuss about it. Here is the simple recipe to make Suva Masoor Dal.
Recipe to make Suva Masoor Dal
Suva Masoor Dal / Split Red Lentil Soup with Dill Leaves
- Dhuli masoor dal / Split skinned red lentil - 1 cup
- Salt - 2 tsp
- Turmeric powder - 1/2 tsp
- Dill /Suva leaves - 1/2 cup chopped
- Ghee - 3 tbsp
- Garlic - 4-5 cloves chopped
- Cumin / Zeera seeds - 1/2 tsp
- Fenugreek / Methi seeds - 1/2 tsp
- Asafoetida / Heeng - 1/4 tsp
- Dry red chilies- 3-4
- Onion - 1/2 cup chopped
- Red chili powder - 1/2 tsp
- lemon juice - 2 tbsp
- Wash the dal and put it in a pressure cooker.
- Add 2 cups of water, salt and turmeric powder and cook till done.
- Remove from heat and let the pressure release.
- Open the pressure cook.
- Add more water till the desired consistency of dal is reached.
- Add suva leaves and cook the dal for 2-4 minutes.
- Heat ghee in a pan.
- When the ghee is hot, add garlic and fry till slightly browned.
- Add methi, zeera, heeng and dry red chilies and fry till they splutter.
- Add onion and fry till onion is golden brown.
- Add this tempering to the cooked dal.
- Add lemon juice in the dal.
- Serve hot with rice or phulke.