Yellow Lentils with Dill ( Dill Valli Daal )


I bring to you today an everyday staple humble yellow lentils which have been elevated to ( almost !! ) gourmet level by addition of a strong flavoured herb DILL. It belongs to the Umbelliferae family which also includes caraway , parsley, cumin, fennel etc. Not often used it is a low calorie , high antioxidant , high mineral content herb which contains many essential oils used therapeutically as local anesthetic as well as antiseptic.


  • 1 cup yellow lentils rinsed thoroughly and soaked in 2 cups of water
  • 1 big red onion finely chopped
  • 1 tomato finely chopped
  • 1/2 tsp. turmeric powder
  • 2 cloves of garlic finely chopped
  • 1” piece of ginger grated
  • 1/2 tsp. black mustard seeds
  • 1/2 chilli powder (optional )
  • 1/2 cup washed and finely chopped dill with stems removed
  • 2 tbsp. finely chopped cilantro
  • 1 tbsp. ghee or extra virgin olive oil
  • lemon juice or lime juice to taste
  • salt to taste
  • a pinch asafoetida


  1. Cook the lentils in a pot on medium heat for 20 -25 minutes till soft and creamy.
  2. Heat the ghee or oil in a skillet and add the mustard seeds and cover it
  3. Once the mustard seeds stop popping add onion garlic and ginger and asaboetida and saute’ for few minutes till it becomes translucent.
  4. Move the onion mix to one side and spread the chopped tomatoes in the bottom of the pan, cook for few minutes till softened.
  5. Now add dill, cilantro, and the remaining spices and cook few minutes.
  6. Mix the cooked daal with the onion and dill mixture ( save some to garnish the dal while serving along with some butter or ghee to provide extra flavour ) and serve hot with Chapati or Pilaf or even plain rice.
  7. Enjoy a fragrant, flavourful daal!!! You may add ime juice juice just before serving.

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