Dill leaves recipe with lentils & tempering spices. Dill is one of the most aromatic ancient herb that belongs to the celery family. It is used in pickles, salads, stews, soups and stir fry dishes. Apart from adding a distinctive flavor to the foods, dill leaves also provide lot of nutrients.
From the ancient times dill has been used in many countries due to their medicinal properties. It is believed that “DILL” (leaves, stems & seeds) possess phytochemicals which contribute to the medicinal properties.
Anti-flatulent & anti-inflammatory properties are some of them. Dill leaves are said to aid digestion, benefit stomach related problems and arthritis.
In India, dill leaves & stems are used mostly to make stir fry dishes, parathas & is also cooked with lentils/dal. Shepu, suva & sabsige are the regional names to this aromatic herb.
In this post I have shared a simple dill leaves recipe.
Apart from this, sometimes I add a handful of these finely chopped leaves to akki rotti and paratha dough. Sometimes I just add them to stir fried veggies like potato, sweet potato, red pumpkin and carrots.
Here are some tips that may help you if you are using them for the first time.
- Dill taste best when they are fresh. So try to cook them at the earliest within 2 to 3 days.
- Dill leaves have a very strong aroma, so start using in smaller quantities. A best way to start off is to add them to your roti dough or add them to stir fried veggies like potato or carrots.
- I usually use up the stems along with the leaves to make a stir fry. This goes very well with some plain roti and some veggie salad on the side.
You can skip the lentils completely from the recipe and just stir fry with garlic and chilies. Chana dal and urad dal are added to the tempering as they add a slight crunch and aroma to the dish.
I have used soaked moong dal here. So I have cooked it in the pan directly. You can also precook the dal with 1:1 water in a pressure cooker and then use it here in the recipe.
Dill leaves recipe
Ingredients (US cup = 240ml )
- 250 grams dill leaves
- 1½ tablespoons oil or ghee
- ¼ teaspoon mustard seeds (optional)
- ½ teaspoon cumin seeds (jeera)
- 2 garlic cloves (crushed)
- 1 to 2 green chilies slit or chopped
- 1 sprig curry leaves
- 1 tablespoon chana dal (optional)(skinned bengal gram)
- 1 teaspoon urad dal (optional)(skinned black gram)
- ¼ to ½ cup moong dal (use as desired) (optional)
- ⅛ teaspoon turmeric
- ¼ teaspoon salt (adjust to taste)
- If using moong dal, add it to a bowl and rinse well. Soak it well for a minimum of 30 mins in warm water. Later drain the water before using.
- Add dill leaves along with the stems to a large pot filled with water. Let them rest for about 5 mins. Repeat the rinse well. Drain to a colander.
How to make
- Pour oil to a pan and heat it.
- Add mustard, cumin, chana dal and urad dal. Fry them until the dals turn golden.
- Then add garlic, chilli and curry leaves. Stir fry until garlic turns fragrant.
- Drain the water from moong dal and add it to the pan. Cover and cook on a low heat until tender. If needed sprinkle water in between.
- The moong dal must be cooked well but not mushy. This takes only a few minutes as the lentils are presoaked.
- While the lentils cook, chop the dill as desired. If you do not like to use the stems you may remove them.
- When the lentils are tender and done, add salt and turmeric. Evaporate any excess moisture in the pan.
- Add the dill to the pan and stir fry until the leaves wilt. The stems also will turn slightly tender.
- Serve dill stir fry with rice or roti.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes