Serve the Dill Dal recipe with steamed rice, roti, or chapati. Boil dal for 2-3 minutes on a medium-low flame.Add water to adjust consistency and salt to taste. Now add the cooked and mashed dal, and stir well.Add tomatoes, spices like turmeric, red chili powder, garam masala, salt, and cook till tomatoes turn soft, which takes 2-3 minutes.Add in the chopped dill leaves and saute for 2 minutes till the leaves slightly shrink.Then add onions and saute till they turn light brown.Add minced garlic, green chilies, curry leaves, and saute for a few seconds. Heat oil or ghee in a Kadai and add the cumin, and let them splutter.Pressure cook the moong dal adding 1.5 cups of water for three whistles.Give 2-3 whistles on medium flame and let the pressure release naturally. Stovetop Pressure Cookerįollow the steps from the instant pot instructions. Instant pot pressure cooker Dill Moong Dal is ready and serve hot with boiled rice, quinoa, or roti. Add ½ cup of water to adjust the dal consistency if required. Lastly, add coriander leaves and mix well. Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes. Adjust spices at this stage.Ĭlose the Instant Pot with pressure valve to Sealing. Then add dill leaves, rinsed lentils (dal), water, and give a stir. Then add onions and saute till they turn light brown.Īdd tomatoes, spices like turmeric powder, red chili powder, garam masala powder, salt, and cook till tomatoes turn soft, which takes 2-3 minutes. Add oil or ghee, and once it's hot, add cumin seeds. Remove the dill leaves from the stems, wash and finely chop the dill leaves finely with a knife. How to Make Dill Leaves Dal in Instant Potįirstly, Wash and rinse the yellow moong dal, and keep it aside. Coriander leaves: I have used coriander leaves for garnish.Water: lentil to water ratio - I have used 1.5 cups of water for ½ cup of moong dal.You can increase or decrease the spices according to your choice. Spices: I have used turmeric powder, red chili powder, garam masala.For a variation, you can skip tomato and use lemon juice for tanginess. Tomato: I have used chopped fresh Roma tomatoes.You can skip onion for no onion recipe variation. Onion: I have used finely chopped onions.Green chilies: I have used 2 Thai green chilies, however, you can skip to reduce the heat.You can also use store brought garlic paste. Garlic: I have fresh minced garlic for this recipe.Cumin seeds (jeera): Cumin seeds are a must in any Indian dal tempering so do not skip them.Skip ghee and use the oil of your choice if you are vegan. Ghee or oil: I always use ghee for tempering.I did not soak the dal before cooking as yellow lentils cook faster. ![]() Lentils: I have used split Yellow Moong Dal in this recipe.It is best to use fresh than dried leaves to get the best flavors. Dill Leaves: Use fresh Dill leaves for this recipe.
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