Dill Curry – a delicious recipe with Yellow Lentils, Dill, Onion, Oil, Mustard Seeds, Cumin Seeds. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Soak moong dal in hot water for 10-15 minutes. While the moong dal is soaking, chop the onion and the dill.
2
Drain moong dal well and keep aside.
3
Heat oil in a pan and add the mustard and cumin seeds. When the mustard starts spluttering, add the onions.
4
Saute onions until translucent and add and the drained moong dal. Fry it for 3-4 minutes and add the chopped dill. Saute until it is done (10 minutes approximate). Then add the turmeric, chili powder and salt. Saute for another couple of minutes until all the moisture is gone.
5
Serve hot with rotis/rice.
6
Note- if you have leftover curry, you can add a tablespoon or two of it to plain yogurt to make a yummy dip/sauce for chips or crudites.
88
kcal
Calories
8
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cups Moong Dal (or Any Small Yellow Lentils), 1 bunch Dill, 1 whole Yellow Onion, 2 Tablespoons Oil, and more.
Yes, Dill Curry falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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