You'll love this delicious Mixed Lentils and Suva Bhaji Daal with steamed rice or hot phulka roti. Easy to make, yet so comforting.
I love the layered flavour of this suva daal. The medley of lentils (yellow moong, red lentils and split bengal gram), and fresh dill leaves pair really well. The daal is also finished with a generous tempering of sliced garlic - adding even more warmth and complexity.
Daal is a staple for many Indians and it certainly is in our family too! My Mum often makes traditional daal recipes but we always love experimenting with different ingredients too! The idea for using dill here, probably leftover after making dill curry, stems from our garlic moong dal with carrot greens.
This daal comes together in no time at all. For a wholesome meal serve this daal with salad, rice and round and soft gujarati rotlis
More Daal recipes
3. Mash Ki Daal
4. Mixed Daal with Turnip Greens
📖 Recipe
Suva Daal
Ingredients
- 400 gram mixed lentils yellow moong, red lentils, split bengal gram
- 250 gram dill suva bhaji
- 2 tablespoon oil
- 1 onion chopped
- 2-3 green chilli slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 2 teaspoon red chilli powder
- 1 teaspon turmeric powder
- ½ teaspoon garam masala
- 2 teaspoon ground cumin and coriander
- 1 small tomato chopped
- 1 tablespoon lemon or lime juice
- pinch hing
Second tempering (optional)
- 1 tablespoon oil
- 2 dried red chilli
- 2 cloves garlic thinly sliced
- pinch red chilli powder
Instructions
- Thoroughly wash the lentils. Soak for half an hour if you can, otherwise use directly in the recipe.
- Add the soaked lentils, water, salt and turmeric powder in a pressure cooker.
- Cook for 3-5 whistles. Let the pressure release naturally.
- Lightly mash cooked daal with the back of the ladle.
- In a heavy bottom pan or kadai heat oil and add cumin seeds.
- Once they splutter, add hing and onion.
- Once onion started getting pink, add garlic and ginger.
- Sauté the mixture for a couple of minutes then add slit green chillies.
- Add chopped tomatoes and cook until reduced, then add the spice powders.
- Once you see oil is separating, add the boiled daal and check the consistency. If it's too thick add a little water.
- Add salt and bring it to a boil, reduce heat and let it simmer for 10-12 minutes.
- Now add chopped dill leaves and cook further for a couple of minutes.
- Switch off the heat.
Second tempering
- Heat oil is a small pan then add dried red chilli and thinly chopped garlic. Sauté the garlic until lightly brown. Switch off the heat then add a pinch of red chilli powder. Immediately pour over the cooked daal.
- Squeeze over lemon juice and mix well. Serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
The fresh dill is such an unexpected but brilliant addition to a mixed lentil daal, it lifts the whole dish and gives it a flavour that feels completely different to your everyday dal recipe.
Lizet Flores de Bowen says
Amazing flavors! Every week I'm trying a new Indian recipe and I come to your blog. So far, we like everything we've tried.
sara | belly rumbles says
Dill is my total go to herb, love it. Adore how you have incorporated it in your dahl, yummy!
Unknown says
Wow your photos are just stunning I want to just dive right in!
Unknown says
YES!!! I love using lentils to "beef" things up. It is something I find even satisfies meat eaters. Can't wait to try this!
pam says
We are eating meatless several times a week, putting this on the menu!
Felesha Bell says
What a beauty of a dish!! I love lentils and I wanna dig right in!!
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