lentil curry with dill, moong dal suva bhaji
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5 from 1 vote

Suva Moong dal | Dill & Lentil curry

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 92kcal



  • 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.


  • 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.


Calories: 92kcal | Carbohydrates: 12.9g | Protein: 4.5g | Fat: 2.9g | Fiber: 3.7g | Sugar: 1.8g