Ariso Recipes
Toor Dal and Dill Leaves Stir Fry with Spices
Last update date: February 24, 2012
Relish in the culinary masterpiece that is Toor Dal and Dill Leaves Stir Fry with Spices. This dish is a delectable fusion that whispers tales of tradition and innovation, featuring Split Pigeon Pea, Dill Leaves. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.25 minutes.
Karnataka
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To start the toor dal and dill leaves stir fry, wash the toor dal thoroughly and pressure cook it with 2 cups of water and a pinch of salt for about 2 whistles, until the dal is cooked and soft.
2
Once the pressure releases, add the dill leaves to the cooked dal along with 1/2 cup of water. pressure cook again for 1 whistle until the dill leaves are tender and well cooked.
3
Drain any excess water from the cooked dal and dill leaves and set them aside.
4
In a kadai or a pan, heat 2 tablespoons of oil. add mustard seeds and allow them to crackle. then, add split urad dal, chana dal, red chillies, and curry leaves. saut„© until the dals turn golden brown.
5
Now, add minced garlic and chopped onions to the pan. saut„© until the onions become translucent and the garlic releases its aroma.
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