Shepu Dal (Lentils with Dill)

Name: Shepu Dal (Lentils with Dill)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 0.75 cup toor dal (arhar, washed and soaked for 15 minutes); 2 cup water (for pressure cooking dal); 0.75 cup dill leaves (shepu, finely chopped, packed); 2 pcs green chili (slit lengthwise); 1 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 0.25 tsp salt; 2 tsp ghee; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 4 pcs garlic (cloves, crushed or finely chopped); 1 pinch asafoetida (hing); 1 pinch red chili powder; 1 tsp lemon juice (or to taste); 1 tbsp coriander leaves (finely chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A light, earthy Maharashtrian dal with fresh dill leaves that give it a wonderfully unique, slightly sweet and aromatic flavour. This comforting lentil dish is gently tempered with mustard seeds, cumin, and hing, and finished with a squeeze of lemon for the perfect tangy balance.

PREP

10m

COOK

25m

SERVES

1 KATORI

164 cal

SERVINGS

METHOD · 5 STEPS

prep
Wash and soak the dal.
Wash the toor dal under running water until the water runs clear. Soak in fresh water for 15 minutes, then drain well.
TIPSoaking softens the dal and helps it cook faster without turning mushy.
pressure cook · ~20 min
Pressure cook the dal.
1.Add the drained dal to a pressure cooker with 2 cups water, turmeric, and half the chopped garlic.
2.Close the lid and cook on medium heat for 3-4 whistles.
3.Let the pressure release naturally. Open and whisk the dal lightly until smooth.
TIPNaturally releasing the pressure prevents the dal from becoming pasty. Whisk while still hot for the creamiest texture.
simmer · ~10 min
Simmer the dal with dill and tomatoes.
1.Add the chopped tomato, slit green chilies, and all the fresh dill to the cooked dal.
2.Stir in the salt and bring the dal to a gentle boil, then reduce heat to a simmer and cook for 8-10 minutes until the dill is perfectly wilted and the tomatoes soften.
3.If the dal is too thick, add a splash of water to reach your preferred consistency.
TIPAvoid overcooking at this stage — dill loses its fresh, sweet flavour if boiled too long.
temper · ~2 min
Make the tempering.
1.Heat ghee in a small tadka pan over medium flame.
2.Add mustard seeds and let them crackle and pop.
3.Add cumin seeds and sauté until fragrant, about 15 seconds.
4.Add the remaining crushed garlic and sauté until lightly golden.
5.Add the pinch of hing and immediately pour the entire tempering over the simmering dal.
TIPSwirl the tempering into the dal just before serving so the burst of roasted garlic flavour remains fresh. A tiny drizzle of raw ghee on top elevates the aroma even more.
mix · ~1 min
Finish and serve.
1.Stir the tempering into the dal, then immediately sprinkle the red chili powder on top without mixing it in too deeply.
2.Squeeze in the fresh lemon juice and give the dal one final gentle stir.
3.Ladle into a serving bowl and garnish with fresh chopped coriander.
TIPSqueeze lemon juice only at the very end — if it cooks, the tangy brightness dulls significantly.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soaking toor dal for 15 minutes reduces cooking time and ensures even softness without becoming mushy.
2
For the creamiest dal, whisk the pressure-cooked lentils vigorously while they are still hot.
3
Add dill only after the dal is cooked; prolonged boiling destroys its delicate, sweet aroma.
4
The tempering should be poured over the dal just before serving to preserve the fresh, roasted garlic fragrance.
5
Squeeze lemon juice at the very end — heat dulls its bright, tangy kick.
6
If the dal thickens on standing, loosen it with a little hot water before serving.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace ghee with coconut oil or a neutral oil in the tempering. The dal remains just as comforting and pairs beautifully with steamed rice.

high protein

High-protein

Swap half the toor dal for split moong dal (yellow lentils) — they cook faster and boost the protein content while keeping the texture light.

low oil

Low-oil

Reduce ghee to 1 teaspoon and dry-roast the mustard seeds and cumin in a non-stick pan before adding a teaspoon of water to create a tadka-like effect.

gluten free