Shepu Dal (Lentils with Dill)
A comforting and aromatic Indian lentil dish featuring toor dal cooked with fresh dill leaves and tomatoes, finished with a fragrant tempering.
For 4 servings
Rinse the toor dal thoroughly under cold running water until the water runs clear. Finely chop the dill leaves, discarding any thick stems. Dice the tomato. Prepare the tempering ingredients by mincing garlic and slitting the green chili.
In a pressure cooker, combine the rinsed toor dal, chopped tomato, turmeric powder, and 3 cups (720ml) of water. Add salt to taste. Close the lid and cook on high heat for 3-4 whistles, then reduce heat to low and cook for another 5 minutes. Let the pressure release naturally.
Once the pressure is released, open the cooker. The dal should be soft and mushy. Using a whisk or the back of a ladle, gently mash the dal to a smooth consistency. If it's too thick, add a little hot water to reach your desired consistency.
Stir in the finely chopped dill leaves into the cooked dal. Simmer on low heat for 5-7 minutes, allowing the dill to cook down and infuse its flavor into the dal. Do not overcook the dill to retain its aroma and vibrant green color.
While the dal simmers, prepare the tempering (tadka). Heat ghee or vegetable oil in a small pan over medium heat. Once hot, add mustard seeds. When they begin to splutter, add cumin seeds and asafoetida. Sauté for a few seconds until fragrant.
Add the minced garlic, slit green chili, and curry leaves to the tempering pan. Sauté until the garlic turns light golden brown and the curry leaves are crisp, about 1-2 minutes.
Pour the hot tempering directly over the simmering dal. Stir well to combine all the flavors.
Taste and adjust salt if necessary. Serve hot with steamed rice or Indian bread.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dal for 30 minutes prior to cooking can reduce cooking time slightly and make it easier to digest, though it's not strictly necessary for toor dal.
- 2For a richer flavor, you can add a pinch of garam masala along with the dill leaves when simmering the dal.
- 3Always add fresh dill towards the end of the cooking process to preserve its delicate flavor and vibrant green color.
- 4Adjust the consistency of the dal by adding hot water as needed; some prefer it thicker, others thinner, depending on whether it's served with rice or roti.
Adapt it for your goals.
Other Greens
Replace dill with finely chopped spinach (palak), fenugreek leaves (methi), or even sorrel (ambadi) for a different flavor profile and nutritional boost.
Mixed DalMixed Dal
Use a combination of toor dal and masoor dal (red lentils) for a slightly different texture and a broader nutritional balance.
Smoky Flavor (Dhungar)Smoky Flavor (Dhungar)
For an authentic smoky touch, perform a 'dhungar' by placing a small, hot charcoal in a small bowl in the dal, drizzling a little ghee over it, and covering for a few minutes before serving.
Why this is on our healthy list.
High Protein
Lentils are an excellent source of plant-based protein, essential for muscle repair and growth, and contribute significantly to satiety.
Rich in Iron
Toor dal provides significant iron, and the vitamin C from tomatoes and dill enhances its absorption, which is crucial for preventing iron deficiency anemia.
Digestive Health
The high fiber content in lentils and dill promotes healthy digestion, aids in bowel regularity, and helps maintain a healthy gut microbiome.
Frequently asked questions
Yes, you can cook the dal in a regular pot. It will take longer, usually 45-60 minutes, simmering until soft. You may need to add more water during cooking to maintain consistency.
