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Recipe for Dill leaves Stirfry
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
- Dill leaves- 2 bunch
- Onion- 1
- Pigeon pea lentils toor daal- 4 tsp
- Green chillies- 2 nos.
- Salt- 3/4 tsp
- Garlic cloves- 2 nos.
- Cooking oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentils- 1/2 tsp
- Curry leaves- Few
Rinse and wash the greens with enough water and chop it finely. You can include tender stems discarding the matured ones. Similarly peel off the onion and chop it in to fine cubes. Slit the green chillies and keep aside.
Meanwhile pressure cook the pigeon pea lentils for 4 whistles in medium flame. Do not overcook, let the lentils be soft not mushy. When the pressure subsides naturally, heat a pan with all the seasoning ingredients added. As the mustard seeds sizzle, add crushed garlic and onion.
Saute for few minutes till the onions turn translucent. Add slit green chillies and and continue sauteing. Next add the chopped dill leaves. These leaves wilt and cook in few minutes. Finally add cooked pigeon pea lentils and salt. Cook it covered for a minute and switch off.
Serve dill leaves stirfry, the best side dish with jolada rotti and chapati.
The lentils shouldn’t be overcooked which ruin the taste of stirfry.
You can skip garlic cloves but I recommend as it gives nice flavor.
If you are spice lover, increase green chillies or add some red chilly powder.