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 tsp.red 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
- Cook the lentils in a pot on medium heat for 20 -25 minutes till soft and creamy.
- Heat the ghee or oil in a skillet and add the mustard seeds and cover it
- Once the mustard seeds stop popping add onion garlic and ginger and asaboetida and saute’ for few minutes till it becomes translucent.
- Move the onion mix to one side and spread the chopped tomatoes in the bottom of the pan, cook for few minutes till softened.
- Now add dill, cilantro, and the remaining spices and cook few minutes.
- 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.
- Enjoy a fragrant, flavourful daal!!! You may add ime juice juice just before serving.