Dill Leaves Toor Dal Recipe (Shepu/ Suva Dal)
A simple yet flavorful dish, the Dill Leaves Toor Dal Recipe is perfect for an everyday lunch. Known for its aromatic dill leaves, which are called Suva in Hindi, Shepu in Marathi, and Sabsige Soppu in Kannada, this hearty dal has a blend of spices and fresh ingredients, making it a comforting and nutritious meal. Paired with hot phulkas or steamed rice, this dal is sure to satisfy your hunger with its earthy flavors and delightful textures.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) | 1-1/2 cups |
| Dill Leaves (Chopped) | 1 cup |
| Ghee | 1 tablespoon |
| Mustard Seeds (Rai/ Kadugu) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Bay Leaf (Tej Patta) | 1 |
| Onion (Finely Chopped) | 1 |
| Garlic (Crushed) | 4 cloves |
| Ginger (Grated) | 1 inch |
| Tomatoes (Finely Chopped) | 2 |
| Green Chilli (Chopped) | 1 |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Lemon (Juice Extracted) | 1 |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Instructions
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Prepare the Ingredients: Begin by washing the dill leaves thoroughly and chopping them finely. Prepare the rest of the ingredients by chopping onions, tomatoes, green chili, and ginger. Crush the garlic and set aside.
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Tempering the Spices: In a pressure cooker, heat 1 tablespoon of ghee over medium heat. Add mustard seeds and cumin seeds to the hot ghee. Allow them to crackle and release their flavors.
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Sautéing the Aromatics: Once the seeds have crackled, add the finely chopped onions, ginger, and garlic. Sauté them until the onions soften and turn slightly golden.
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Adding the Tomatoes and Spices: To the mixture, add the chopped tomatoes and green chili. Stir in the turmeric powder, red chili powder, and salt. Sauté for a few minutes until the tomatoes turn soft and blend well with the spices.
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Cooking the Dal: Add the chopped dill leaves and arhar dal (toor dal) to the pressure cooker. Pour in about 3 cups of water and stir everything together. Close the lid and cook the dal under pressure for about 4 to 5 whistles. Once done, turn off the heat and allow the pressure to release naturally.
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Mash the Dal: Once the pressure has been released, open the lid and use a muddler or spoon to mash the dal coarsely. Adjust the seasoning as per your taste and bring the dal to a gentle boil for another couple of minutes to blend all the flavors together.
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Finishing Touches: Squeeze fresh lemon juice into the dal and add a spoonful of ghee on top for extra richness.
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Serve: Transfer the warm Dill Leaves Toor Dal to a serving bowl. Serve it hot with Phulka or Ringna Batata Nu Shaak to enjoy a wholesome and fulfilling meal.
Tips for the Perfect Dill Leaves Toor Dal:
- For a thicker consistency, mash the dal more thoroughly or reduce the water slightly before cooking.
- If you prefer a more tangy flavor, feel free to add a little more lemon juice.
- This dal can be made in advance and tastes even better the next day as the flavors have more time to meld.
Enjoy this flavorful Dill Leaves Toor Dal recipe as part of your next meal, whether it’s for a weeknight dinner or a relaxing weekend lunch with your family. The dill leaves lend a unique aroma and taste to the dal, elevating it to a whole new level!
