Shepu dal or suva dal or dill leaves dal recipe – It is made from moong dal, masoor dak and dill leaves. To make it more flavorful, onion, tomato and few basic spices are added.
This is very healthy and nutritious dal recipe. Dill leaves have good health properties and one should include in his/her diet.
The method of making this dal is very common. Just like any other dal, onion-tomato and spices are cooked first and then dill leaves and boiled dal are added and simmered. The simple and easy
** moong dal and masoor dal – I have used combination of two different dals. But you can make with only moong dal or only masoor dal. Use as per your liking or what you have in pantry.
*** Dill leaves – it has strong aroma, flavor and taste. So adjust the quantity as per your liking. 3 tablespoons will give you moderate dill leaves flavor.
Any kind of dal is always welcomed in my house. I do make many different healthy dal recipes. And that’s why we do not get bored of eating dal regularly.
I grew up eating this bhaji, so I am used to with its flavor and taste. But you are the first timer, then start with less quantity. Once your palate get used to it and then increase the quantity.
Here you can see, I have added only garlic and no ginger. Because the flavor of dill leaves goes very well with garlic.
Also do not skip the amchur powder in this dish. It takes the taste of dal to the whole new level.
How to make dill leaves dal recipe (Step by Step Photos):
1) Wash both the dals under running cold water till water runs clear. Take them into pressure cooker along with 1 cup of water.
2) Cover the pressure cooker, put the weight on and turn on the stove on medium heat. And let it cook for 2-3 whistles on medium heat. Then turn off the stove, let the pressure go down by itself. Open the cover and keep it aside.
3) Now heat the oil in a pan on medium heat. Once hot add cumin seeds, let them sizzle.
4) Add chopped green chilies, garlic paste and curry leaves. Cook for a minute or till the raw smell of garlic goes away.
5) Then add chopped onions and mix.
6) Let them cook till they become soft and turn light brown in color.
7) Add chopped tomatoes and mix.
8) Add dry spices (red chili powder, coriander powder, garam masala, amchur powder) along with salt.
9) Mix well and cook for 2-3 minutes, so tomatoes get soften but not mushy.
10) Then add cooked dal and 1 ½ cups of water.
11) Mix well.
12) Add dill leaves.
13) Mix well and bring it to a boil.
14) Let it simmer for 7-8 minutes. Adjust the consistency of dal as per your liking. If dal is too thick then add some water and let it simmer for few minutes. If dal is too thin then let it boil for some more time till you get desired consistency.
Shepu dal recipe (dill leaves dal or Suva dal)
Ingredients (1 cup = 240 ml)
For pressure cooking:
- ¼ cup Yellow moong dal (split and skinless)
- ¼ cup Masoor dal
- 1 cup Water
Making shepu dal recipe:
- 1 tablespoon Oil
- ½ teaspoon Cumin seeds
- 1 Green chilies chopped finely
- 1 teaspoon Garlic paste or freshly grated
- 4-5 Curry leaves
- ½ cup Onion chopped
- ½ cup Tomato chopped
- 1 teaspoon Red chili powder
- ½ teaspoon Coriander powder
- ½ teaspoon Garam masala
- 1 teaspoon Amchur powder (Dried mango powder)
- Salt to taste
- 1 ½ cups Water
- 3-4 tablespoons Dill leaves (sephu bhaji or suva bhaji)
Pressure cooking the dal:
Wash both the dals under running cold water till water runs clear.
Take them into pressure cooker along with 1 cup of water.
Cover the pressure cooker, put the weight on and turn on the stove on medium heat. And let it cook for 2-3 whistles on medium heat.
Then turn off the stove, let the pressure go down by itself.
Open the cover and keep it aside.
Making suva dal recipe:
Now heat the oil in a pan on medium heat.
Once hot add cumin seeds, let them sizzle.
Add chopped green chilies, garlic paste and curry leaves. Cook for a minute.
Then add chopped onions and mix. Let them cook till they become soft and turn light brown in color.
Add chopped tomatoes and mix.
Add dry spice powders along with salt. Mix well and cook for 2-3 minutes, so tomatoes get soften but not mushy.
Then add cooked dal and 1 ½ cups of water. Mix well.
Add dill leaves. Mix well and bring it to a boil.
Let it simmer for 7-8 minutes.
then turn off the stove