Dill Leaves and Mung Beans Curry (Moong Dal Dill Leaves Side Dish)
Cooking is one of my passions. I like to make nutritious and tasty foods at home.
Dill Leaves and Mung Beans Curry
A Nutrient-Rich and Delicious Curry
Dill leaves contain many nutrients. It helps lower high cholesterol. It possesses anti-cancer properties. Dill leaves pair very well with yellow lentils. The curry I made with dill leaves, mung beans, and spices was very delicious and nutrient-dense. It was smooth, silky, and yummy. I served it with chapati. Moreover, this recipe took less time to make.
Now, let me share with you the recipe.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
15 min | 15 min | 30 min | Serves 3 people |
Ingredients
- 3/4 cup mung beans
- 1 packed cup dill leaves, washed, stem removed, leaves chopped
- 2 small tomatoes, roughly chopped
- 1/2 inch ginger, roughly chopped
- 1 green chili, broken
- 2 tablespoons onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon cumin seeds
- 2 tablespoons oil
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 2-3 pinches garam masala powder
- 1/4 teaspoon coriander powder
- 1/2 teaspoon salt to taste
Instructions:
- Cook mung beans (moong dal) and chopped dill leaves, adding some water. If you are using a pressure cooker, cook the mixture up to a whistle and simmer for 2 minutes. Don't cook it for a longer time. Set aside.
- Make a paste of chopped tomatoes, ginger, and green chilies. Set aside.
- Heat the oil in a deep-bottomed pan. Throw in cumin seeds. Let them crackle. Add finely chopped onions and garlic cloves. Saute until they become pinkish.
- Add the paste. Saute, until it starts leaving the oil in the edges.
- Throw in all the spice powders and salt. Continue the sauteing for 10 seconds.
- Add the cooked mixture of mung beans and dill leaves. Cook until it boils nicely and simmers for a minute. Turn off the flame.
- Your favorite dill leaves and mung beans curry is ready! Garnish it with a few fresh dill leaves.
- Serve this yummy curry with roti, chapati, or steamed rice. Enjoy the combo!
Photo Tutorial:
Step one: Wash mung beans in water. Cook it with chopped dill leaves, adding some water as per instructions. Don't overcook them. Set aside.
Step two: Grind green chilies, ginger, and tomatoes to get a paste. Set aside.
The paste
Cooked mung beans and dill leaves mixture
Step three: Heat oil in a deep-bottomed pan. Throw in cumin seeds. Let them crackle. Add chopped garlic and onions. Saute until they become pinkish.
Add the ground paste. Saute the mixture until it becomes thick, and you see the oil in the edges.
Step four: Now, add all the spices as per instructions. Also, add salt. Saute the mixture for 10 seconds.
Step five: Add cooked mung beans and lentil mixture. Mix well with the contents in the pan. Add some water if needed. Bring the mixture to a gentle boil and simmer for a minute. Turn off the heat.
Now, dill leaves and mung beans curry is ready! Transfer the curry to a serving dish. Garnish it with some fresh dill leaves.
Serve this curry with roti, chapati, or steamed rice. Enjoy the taste!
