Instant Pot Dill Lentil Soup (Suva Dal)

20 Comments

Fresh dill leaves add a tangy, refreshing flavor to this dill lentil soup!

instant pot dill dal (dill leaves and lentils)

This is the perfect summertime 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).

“I make this at least once a month. Even my husband, who claims to not care for Indian food, loves it. I find it’s hard to buy good, fresh tomatoes these days, so I just substitute a small can of diced tomatoes and reduce the water by the amount of canned juice. Tastes great. Love your site, Ashley. I’m spreading the word about you.”

Sue
instant pot dill dal (dill leaves and lentils)

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 😂)!

instant pot dill dal (dill leaves and lentils)

Instant Pot Dill Lentils (Suva Dal)

instant pot dill dal (dill leaves and lentils)

Instant Pot Dill Lentils (Suva Dal)

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.
5 from 6 reviews
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Cuisine Indian

Ingredients
 

  • 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 to matoes diced

Spices

 

  • 2 ½ cups water
  • ¼ cup chopped fresh dill adjust to taste

Instructions
 

  • 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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Sue says

    I make this at least once a month. Even my husband, who claims to not care for Indian food, loves it. I find it’s hard to buy good, fresh tomatoes these days, so I just substitute a small can of diced tomatoes and reduce the water by the amount of canned juice. Tastes great.

    Love your site, Ashley. I’m spreading the word about you.

  2. Alex says

    5 stars
    I make this so much, all of my friends, neighbors, and family are probably sick of it. It’s so fresh and the recipe is perfect with no alterations!

  3. Kara says

    5 stars
    This is a great recipe! The lentils turned out perfectly. Using dill was a fun and easy way to add variety to the week’s meals.

  4. Sarah says

    5 stars
    This dish is Yum with a capital “Y.” The combination of spices is wonderful, the choice of lentils are smooth and creamy, and the dill is a must to add just the right tastes on the palate. I used ghee which makes it taste buttery. It was easy with little prep time. I’m delighted to have this recipe to take for lunch all week!

  5. Billy says

    5 stars
    Great pictures! The dill looks like a great addition, thank you so much for sharing. Cannot wait to try this at home.

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