Dill Leaves Toor Dal Recipe – Shepu/ Suva Dal recipe

The Dill Leaves Toor Dal Recipe is a delicious dal that can be cooked every day for lunch. Dill leaves is also called as Suva in Hindi, Sabsige Soppu in Kannada, Shepu in Marathi.  Arhar dal (Split Toor Dal), Dill leaves, Ghee, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Bay leaf (tej patta), Onion, Garlic, Ginger, Tomatoes, Green Chilli, Red Chilli powder, Turmeric powder (Haldi), Salt, Lemon   1-1/2 cups Arhar dal (Split Toor Dal) 1 cup Dill leaves , chopped 1 tablespoon Ghee 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 1 Bay leaf (tej patta) 1 Onion , finely chopped 4 cloves Garlic 1 inch Ginger 2 Tomatoes , finely chopped 1 Green Chilli , finely chopped 1 teaspoon Red Chilli powder 1/2 teaspoon Turmeric powder (Haldi) Salt , to taste 1 Lemon , juice extracted     10   25     To begin making the Dill Leaves Toor Dal Recipe, wash the dill leaves and finely chop it and keep it ready. Prep all the ingredients as well.In a pressure cooker, add a teaspoon of ghee and place it on medium heat. Add the mustard seeds and cumin seeds.Allow it to crackle. Once it crackles, add the chopped onion, ginger and garlic. Saute until the onions soften.Once the onions soften, add the tomatoes, green chillies, turmeric powder, red chilli powder, salt, dill leaves, toor dal and 3 cups of water and pressure cook for at least 4 to 5 whistles and turn off the heat.Allow the pressure to release naturally.Once the pressure released, open the lid and mash the dal coarsely using a muddler and check for seasonings.Adjust at this stage and bring it to a boil for few minutes and serve the Dill leaves dal over a serving bowl. Add in the squeeze of lemon and any additional ghee over the top. Turn off the heat.Transfer the Dill Leaves Toor Dal to a serving bowl and serve hot.Serve the Dill Leaves Toor Dal Recipe along with Phulka Recipe and Ringna Batata Nu Shaak Recipe to make a wholesome weekend or weeknight lunch or dinner.