Aromatic Dill Dal (Shepu Ki Dal): A Flavorful and Healthy Indian Lentil Soup
35 minutes
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About Aromatic Dill Dal (Shepu Ki Dal): A Flavorful and Healthy Indian Lentil Soup
Craving a vibrant and flavorful Indian meal? This Dill Dal, also known as Shepu Ki Dal, is a fragrant lentil soup bursting with fresh dill and aromatic spices. It's a healthy and satisfying dish that's surprisingly easy to make.Tender yellow moong dal is infused with the bright, herbaceous notes of dill, creating a unique and invigorating flavor. Sautéed garlic, cumin, and mustard seeds add a warm, earthy depth, transforming this simple dal into a symphony of authentic Indian tastes.Perfect for a weeknight dinner or a comforting lunch, this recipe offers a delightful twist on a classic dish. Experience the wholesome goodness and vibrant flavors of this Dill Dal – a truly satisfying culinary escape.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Dal
- 1 cup Mung Bean split yellow lentils, yellow
- 1 cup Dill Leaves shepu, fresh, roughly chopped
- 2 cup Water
For the Tempering (Tadka)
- 2 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 5 clove Garlic grated
For the Spices
- 1/2 tsp Chili Powder red
- 1/4 tsp Turmeric Powder
- 1 1/2 tsp Salt or to taste
Instructions
- Heat the oil in a preheated pan over medium heat.
- Add the mustard seeds and cumin seeds to the hot oil. Let them splutter for a few seconds to release their aroma. This tempering process infuses the oil with flavor.
- Add the chopped dill leaves and sauté for about 2 minutes until they wilt slightly and become fragrant.
- Add the grated garlic and sauté for another minute until fragrant, being careful not to burn it.
- Add the rinsed yellow moong dal to the pan and mix well, coating the lentils with the spiced oil.
- Stir in the red chili powder, turmeric powder, and salt. Mix thoroughly to combine.
- Pour in the water and bring the mixture to a boil. Then, reduce the heat to low, cover the pan, and simmer for 15-20 minutes.
- Check the dal for doneness. The lentils should be soft and easily mashed. If needed, simmer for a few more minutes until cooked through.
- Serve hot with jowar roti, chapati, or rice.
Recipe Notes
Good To Know
- Do not add garlic to the oil first, as this will cause it to burn and develop an unpleasant taste.
- You can also make this dish in a pressure cooker; just let it reach one whistle.
- Masoor dal can be used as a substitute for moong dal.
- For a more flavorful dal, consider adding onions and tomatoes.
- For extra texture and a nutty flavor, add a tablespoon of split chana dal along with the moong dal.
- If you find the flavor of dill leaves overpowering, sauté them briefly with the garlic before adding to the cooked dal.
- To turn this dal into a heartier one-pot meal, stir in chopped vegetables like carrots, bottle gourd, or spinach along with the lentils.
Expert Tips
- Fresh dill is ideal for this recipe, but if using dried dill, reduce the amount by half as the flavor is more concentrated.
- A squeeze of lemon juice just before serving brightens the flavors of the dal.
- For a richer, creamier dal, stir in a tablespoon of ghee or coconut milk at the end.
Storage Instructions
- Leftover dal will thicken as it cools. Store it in an airtight container in the refrigerator for up to 3 days.
- Use leftover dal as a spread for rotis or toast, or dilute it with hot water and adjust seasoning for a soupy consistency.
Recipe Video
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Recipe Nutrition
Calories: 237kcalCarbohydrates: 30gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 855mgFiber: 15gSugar: 1g
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4 Comments
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Such a tempting dish! Thank you.
What a delicious idea! Thanks for sharing.
I’m in love with this recipe already!
Absolutely wonderful! Can’t wait to make it.