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| Main ingredients | Fresh dill leaves, Split skinless green gram (dhuli moong dal), Green chillies, Garlic, Oil, Asafoetida, Cumin seeds, Turmeric powder |
| Cuisine | Maharashtra |
| Course | Main course vegetarian |
| Prep time | 45-50 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 medium bunch of fresh dill leaves (shepu)
- ½ cup split skinless green gram (dhuli moong dal)
- 3 green chillies
- 8-10 garlic cloves
- 2-3 tablespoons oil
- ¼ teaspoon asafoetida (hing)
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- Salt to taste
- Chapatis for serving
Method
- Take split green gram moong dal in a bowl, add water and wash thoroughly. Add sufficient water and soak for 40-50 minutes. Drain.
- Separate the leaves of dill and chop roughly. Chop green chillies and garlic.
- Heat oil in a non-stick kadai, add asafoetida and cumin seeds and once the cumin seeds start to change colour, add garlic, mix and sauté till golden brown.
- Add green chillies, mix and sauté for 1 minute.
- Add drained dal and turmeric powder, mix and sauté for 3-4 minutes. Add ¾ cup water and salt and mix well. Lower the heat, cover and cook for 5-6 minutes.
- Add chopped dill leaves and mix well. Cover and cook for 4-5 minutes on medium heat.
- Transfer into a serving bowl and serve hot with chapatis.
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