Fresh dill leaves add a tangy, refreshing flavor to this dill lentil soup!
This is the perfect summer-time dal! It’s bright and fresh and light! You can serve this on a warm day with a side of crusty bread or fragrant basmati rice and call it a meal.
Fresh dill leaves give this dal life! LIFE. This dill dal will make you feel alive. The aroma, the flavor – it’ll wake up your senses! Yup, dal totally has the power to do that, especially when paired with dill.
Now if you don’t like dill, that’s another story. In which case, try adding fresh methi leaves to this instead. Though I bet if you’re not a dill fan chances are you probably aren’t reading this post. Something to keep in mind for dill-hating family members though. But really, what’s the dill with people who don’t like dill anyway, right? I mean, jeez, just dill with it. 🤷🏽♀️
Annnnd I just lost another reader. Too bad, so sad for them though. Because I’m kinda a big dill (anddd now I’m done).
My dill dal aka suva dal recipe calls for a combination of masoor and toor dal but you can use another combo if you prefer – I just happen to like these two together with the dill.
Dill leaves can be pretty aromatic – since you add it in at the end, it’ll be easy to adjust. Feel free to add as little or as much as you want! How much should you add? Just follow your dill (dil = heart in Hindi… sorry, I really can’t help it 😂)!Print
This is the perfect summer-time dal! Fresh dill leaves add a tangy, refreshing flavor to this lentil soup. For a twist on this recipe, try using fresh fenugreek (methi) leaves if you can find them at your local Indian grocery store.
- ½ cup split red lentils (masoor dal), soaked for 1-2 hours
- ½ cup split pigeon peas (toor dal), soaked for 1-2 hours
- 2 tablespoons oil of choice
- ½ teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 onion, diced
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tomatoes, diced
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- 2 ½ cups water
- ¼ cup chopped fresh dill, adjust to taste
- Soak the lentils in cold water for 1-2 hours. Drain, rinse and set aside.
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and mustard seeds to the pot. Once the cumin seeds brown and the mustard seeds begin to pop, add the onion. Stir-fry for 4-5 minutes or until the onions begin to soften.
- Add the garlic and ginger and stir-fry for 30 seconds.
- Add the tomatoes and spices. Stir-fry for 4-5 minutes, or until the tomatoes soften.
- Add the lentils and water and give everything a good mix.
- Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Naturally release pressure.
- Stir in the dill leaves and serve.