Fresh dill adds a wonderful flavour, freshness and aroma to the simple moong dal. Add a bowl of rice to this delicious dill and lentil curry for a quick & healthy meal.
Drain the soaked dal. Place in a deep pot with 1½ cups water and a little salt. Put on medium-high heat and let it cook till the dal is soft and cooked through.
During the same time heat ghee in a kadhai/wok. Add asafoetida and cumin seeds. When the seeds start to sputter, add chillies and garlic. Sauté for a minute till the garlic just starts to turn brown.
Add the tomatoes, salt and turmeric powder. Mix well and cook for about 5 mins with occasional stirring.
Remove the thick stalks from the fresh dill leaves and roughly chop them.
By this time, the moong dal would be cooked. Remove the dal from heat and carefully add to the tomato mixture in the kadhai. Mix well and cook for another 2 minutes.
Mix in the chopped dill leaves and cook for another couple of minutes.
Remove from heat, add in the lemon juice and serve hot with brown rice.
Notes
I prefer the Suva moong dal a little thicker than usual dal, but add more water for a thinner consistency.
Fresh dill loses it’s flavour by longer cooking, so it is important that it’s added in the end.