Fresh dill leaves add a tangy, refreshing flavor to this dill lentil soup!
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
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 😂)!
- 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.