Dill Leaves Dal Instant Pot Stovetop

I hail from Karnataka, and dill is one of the most commonly used herbs in most homes. Dill leaves are also known as sabsige soppu in Kannada, suva (sowa) in Hindi. They have a very strong fragrance and pungent taste and add a unique flavor to the dish. They are rich in vitamins A & C and contain folate, iron, and manganese in trace amounts. Dill is also given to lactating mothers. In Karnataka, dill leaves are commonly used in traditional dishes like akki roti (sabsige soppu akki rotti), sabsige masala vada (ambode), and dal. My mom uses it in stir-fries, paddu (paniyaram), akki tari idli, and kadubu (steamed rice dumplings), and I absolutely love it. Today I am sharing very simple one-pot dal recipe using dill leaves. I cooked it in the instant pot (pressure cooker). It super easy to make and perfect for busy weeknight dinner. You can make it on traditional stovetop pressure cooker or on stovetop as well. If you’re looking for more ideas to use dill leaves, check out these recipes:

Creamy Cucumber Salad Yogurt Dipping Sauce with Garlic & Herbs Broccoli Dill Salad Cold Cucumber Soup Homemade Ranch Dressing

Ingredients

Dill Leaves: Use fresh dill leaves for this recipe. It is best to use fresh than dried leaves to get the best flavors. Lentils: I have used split yellow moong dal in this recipe. I did not soak the dal before cooking as they cook faster. Ghee or oil: I always prefer homemade ghee for tempering. Skip ghee and use the oil of your choice if you are vegan. Cumin seeds (jeera): Cumin seeds are a must in any Indian dal tempering, so do not skip them. Garlic: I have fresh minced garlic for this recipe. You can also use homemade garlic paste. Green chilies: I have used 2 Thai green chilies. However, you can skip to reduce the heat. Onion: I used finely chopped red onions. You can skip onion for no onion recipe variation. Tomato: I used chopped fresh Roma tomatoes. For a variation, you can substitute tomatoes with lemon juice to add tanginess, or skip the tomatoes entirely if you prefer. Spices: I have used turmeric powder, red chili powder, and garam masala. You can increase or decrease the spices according to your choice. Water: lentil to water ratio - I have used 1.5 cups of water for ½ cup of moong dal. Coriander leaves: for garnish.

How to Make Dill Leaves Dal in Instant Pot Pressure Cooker

First, wash and rinse the yellow moong dal thoroughly, then set it aside. Remove the dill leaves from the stems, wash and finely chop the dill leaves finely with a knife. Press SAUTE on Instant Pot. Heat ghee (or oil), and add cumin seeds. Let them splutter. Add minced garlic, green chilies, curry leaves, and saute for a few seconds. Then add onions and saute till they turn light brown. Add the tomatoes along with spices like turmeric powder, red chili powder, garam masala powder, and salt. Cook for 2-3 minutes until the tomatoes soften. Then add dill leaves, rinsed lentils (dal), water, and give a stir. Adjust spices at this stage. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 6 minutes. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid. Lastly, add coriander leaves and mix well. Add ½ cup of water to adjust the dal consistency if desired. Pressure cooker Dill Moong Dal is ready and serve hot with steamed rice, quinoa, or roti.

Stovetop Pressure Cooker

Follow the steps as an instant pot. Give 2-3 whistles on medium flame and let the pressure release naturally. All the other steps remain the same.

Stovetop Pot

Pressure cook the moong dal with 1.5 cups of water for three whistles. Heat oil or ghee in a Kadai and add the cumin, and let them splutter. Add minced garlic, green chilies, and curry leaves. saute for a few seconds. Then add onions and saute till they turn light brown. Add in the chopped dill leaves and saute for 2 minutes till the leaves slightly shrink. Add tomatoes, spices like turmeric, red chili powder, garam masala, salt, and cook till tomatoes turn soft, which takes 2-3 minutes. Now add the cooked and mashed dal, and stir well. Add water to adjust consistency and salt to taste. Boil dal for 2-3 minutes on a medium-low flame. Lastly, add chopped coriander leaves.