Moong Dal with Dill

A simple variation of an everyday staple - Moong Dal or Mooger Dal.

I do not know how much dill everyone else uses, but I like to get it to add to salads and then I have a lot leftover. While it is gentler than Cilantro, it is an acquired taste in Indian Cuisine. Here I coupled it with garlic for pretty good results.

Moong Dal with Dill and Garlic

Ingredients

3/4 cup moong dal

1 tsp salt

3 cups water

1/2 tsp turmeric

4 tbsp oil

1 tsp cumin seeds

2 cloves garlic minced

2 tomatoes, finely chopped

1/3 cup dill, finely chopped

Method of Preparation

1. On a pan, dry roast the moong dal till lightly browned.

2. Place into a pot and cook with water, turmeric and salt for 25 minutes.

3. Heat the oil and add the cumin seeds, when they sizzle add in th garlic and tomatoes and cook till they are soft and pulpy.

4. Add in the dill and gently stir into the cooked lentils.

5. Check seasonings and serve with rice or rotis.

This is my contribution for WHB which is being hosted right here at home.