Dill leaves is good source of vitamin A and toor dal / split pigeon peas is good source of dietary fiber and contains folic acid, important vitamin for all women. Preparation time : 25 minutes Serves : 3 Yellow lentil / Toor dal - ¾ cup Vegetable oil - 1 tbsp Onion - 1 Cumin seeds - 1 tsp Dried red chili - 2 Tamarind - small piece Coriander seed - 1 tsp Ginger grated - 1 Garlic cloves - 2 Dill leaves chopped - ½ cup Grated coconut - ½ cup Tomato - 1 Salt - to taste Coriander leaves - for garnish Spring onion - for garnish
Wash and pressure cook the toor dal for 2 to 3 whistles. Water should be at least ½ inch above the toor dal. Let the first whistle be on high flame and the remaining two in medium flame. Now just whisk the dal and keep it aside. Roughly chop the onion, garlic cloves, tomato. Heat oil in pan. Add cumin seeds, onion, dry red chilli, coriander seeds, tamarind, ginger, garlic cloves and saute till onion becomes translucent. add the dill leaves now and saute till it becomes soft. Grind this sauteed ingredients along with grated coconut and tomato to form thick smooth paste. Transfer this ground paste to the cooked dal. Add water if required and bring this to a nice boil. Dill leaves soup is ready. Garnish it with coriander leaves and serve hot with Ragi mudde and enjoy.
Tip:
You can substitute tamarind with lemon juice. Vary the spiciness as per your taste. you can add red chilli powder if required. You can also temper it with curry leaves and mustard seeds if desired.
