Craving a nourishing meal that's both wholesome and bursting with flavor? Meet our family favorite – Dill Leaves Moong Dal, also known as Shepu Moong Dal, a bright, feel-good dish where creamy yellow moong dal combines with fresh dill and aromatic Indian spices. What's even better? It all comes together perfectly in your Instant Pot in just a few minutes! This aromatic dal is as nourishing as it is delicious, and it pairs perfectly with fluffy rice, nutty quinoa, Plain parathas, or warm, pillowy rotis. Whether you want a cozy weeknight dinner or a new twist on classic dal, this recipe is sure to turn into a favorite at your table.
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Dal is always welcome at my table, and Dill Leaves Dal is a real family favorite. If you're in the mood for something cozy or want a fresh variation of a classic, give this recipe a try. It might just become your new go-to comfort food.
Shepu Moong Dal is a wholesome, nutritious Indian lentil dish. Its main ingredient, split yellow moong dal, is valued for its quick cooking, high protein content, and easy digestibility, key traits for healthy Indian cooking.
Fresh dill leaves (Shepu Bhaji) add herby flavor, vibrant color, and digestive benefits to the dal.
Classic Indian spices like cumin, turmeric, garam masala, and chili powder add warmth and depth, balancing the lentils and dill.
To keep things easy, cook everything together in your Instant Pot so lentils soften quickly, and flavors meld without constant attention.
The result is a comforting, protein-rich dal that's easy to prepare and full of fresh flavor and nutrition.
When this Suva dal is served with hot jeera rice, it's the kind of meal that soothes your soul, fills you up, and leaves you smiling well after the last bite.
Why You’ll Love This Shepu Moong Dal
- One-pot wonder: Whether you use your trusty Instant Pot or a stovetop pressure cooker, this recipe delivers flavor with minimal fuss.
- Wholesome and nourishing: Moong dal is light, protein-rich, and easy on the tummy. Add vibrant dill leaves, and you've got a dish that's as nutritious as it is delicious.
- Versatile: Serve it with fluffy basmati rice, nutty quinoa, or hot rotis; the possibilities are endless.
A Taste of Home
During my childhood, dal found its place on our dinner table nightly-sometimes creamy, sometimes bold. When my mom made Dill Leaves Moong Dal, its herby aroma would fill the house. The flavors, bold yet comforting, became something I crave whenever I need a boost.
If dill is new to you, start with a small handful and let your taste buds adjust. It’s fresh, almost citrusy flavor grows on you, and soon you may find yourself reaching for a little more.
Ingredients required
The secret is simplicity. No fancy ingredients, just pantry staples and the freshest dill you can find. I like to sauté tomatoes, onions, ginger, and garlic with a pinch of cumin for depth, then add the moong dal and dill leaves. A warming spice ties everything together, making the dal rich and full of flavor without being heavy.
See recipe card for quantities.
Instructions
- Step 1: Rinse the dal: Wash the moong dal thoroughly in cold water until the water runs clear. Drain well. Add fresh water (3 to 4 cups) and soak the dal for an hour. After soaking, drain the dal again and set it aside.
- Step 2: Sauté aromatics: Heat oil or ghee in your Instant Pot. Add cumin seeds and let them sizzle for a few seconds. Add tomato, chopped onions, garlic, ginger, and dill leaves. Sauté the mixture, stirring occasionally, until the onions are soft and light golden.
- Step 3: Once the dal is soaked and drained, add it to the sautéed aromatics. Add salt, red chili powder, turmeric powder, cumin-coriander powder, and 3 cups of water. Stir everything well to combine.
- Step 4: Close the Instant Pot lid and set the vent valve to the sealing position. Press the pressure cook button and set the timer to 4 minutes on high pressure. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully move the vent to release any remaining pressure.
- Step 5: Open the Instant Pot. Add garam masala and lemon juice to the cooked dal. Stir well to combine.
- Step 6: Now heat 1 tablespoon ghee in a pan. Add 1 teaspoon cumin seeds; let it splutter. Then switch off the flame, add curry leaves and ½ teaspoon of red chili powder. Add this tempering to the dal.
Your Shepu Moong Dal is ready. Garnish with fresh cilantro and serve hot in bowls with rice, quinoa, or rotis. Enjoy every aromatic, nourishing spoonful!
Storage
Store this dal in the fridge for up to 3-4 days. You can also freeze this dal in an air-tight container for up to 2 months.
Top tip and variations
New to dill? Start with less. The flavor is bold, but you'll probably want more next time!
Add veggies: Toss in spinach, carrots, or peas for extra nutrition.
Leftovers: This dal tastes even better the next day, perfect for meal prep!
Stove-top method: In a traditional pressure cooker, follow steps 1-3 as described above to prepare the dal and aromatics. After everything is combined, close the pressure cooker lid and cook on medium heat for 2-3 whistles - 3 whistles for softer dal, 2 for a slightly grainy texture. Turn off the heat and let the pressure release naturally. Open the lid, stir the dal, and if it seems too thick, add a small amount of hot water until you reach your desired consistency. Taste and adjust salt. Add garam masala and a squeeze of lemon juice before serving.
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Shepu Moong Dal (Dill leaves mong dal)
Ingredients
- 1 cup Split moong dal
- 2 cups Dill leaves washed and chopped
- ¾ cup Onion diced into small pieces
- ¾ cup tomatoes chopped in small pices
- 1 teaspoon ginger grated
- 1 tablespoon garlic grated
- 2 teaspoon cumin seeds divided into 2 parts
- 1 ½ teaspoon chili powder
- ½ teaspoon turmeric powder
- 1 ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon garam masala
- ¼ teaspoon hing
- 2 teaspoon salt or to taste
- 2 tablespoon ghee Divided into 2 parts
- 7 to 8 curry leaves
- 2 tablespoon lemon juice
- 3 ½ cup water or as needed
Method
- Rinse the dal: Wash the 1 cup Split moong dal thoroughly in cold water until the water runs clear. Drain well. Add fresh water (3 to 4 cups) and soak the dal for an hour. After soaking, drain the dal again and set it aside.
- Sauté aromatics: Heat oil or ghee in your Instant Pot. Add 1 teaspoon cumin seeds and let them sizzle for a few seconds. Add ¾ cup tomatoes, ¾ cup Onion, 1 tablespoon garlic, 1 teaspoon ginger, and 2 cups Dill leaves. Sauté the mixture, stirring occasionally, until the onions are soft and light golden.
- Once the dal is soaked and drained, add it to the sautéed aromatics. Add 2 teaspoon salt or to taste, 1 teaspoon chili powder, ½ teaspoon turmeric powder, ½ teaspoon cumin powder, 1 ½ teaspoon coriander powder, ¼ teaspoon hing, and 3 ½ cup water or as needed. Stir everything well to combine.
- Close the Instant Pot lid and set the vent valve to the sealing position. Press the pressure cook button and set the timer to 4 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully move the vent to release any remaining pressure.
- Open the Instant Pot. Add ¼ teaspoon garam masala and 2 tablespoon lemon juice to the cooked dal. Stir well to combine.
- Now heat 1 tablespoon ghee in a pan. Add 1 teaspoon cumin seeds; let it splutter. Then switch off the flame, add 7 to 8 curry leaves and ½ teaspoon of red chili powder. Add this tempering to the dal.
- Your Dill Leaves Moong Dal is ready. Garnish with fresh cilantro and serve hot in bowls with rice, quinoa, or rotis. Enjoy every aromatic, nourishing spoonful!
Nutrition
Notes
- New to dill (Shepu bhaji)? Start with less. The flavor is bold, but you'll probably want more next time!
- Add veggies: Toss in spinach, carrots, or peas for extra nutrition.
- Leftovers: This dal tastes even better the next day, perfect for meal prep!
- Stove-top method: In a traditional pressure cooker, follow steps 1-3 as described above to prepare the dal and aromatics. After everything is combined, close the pressure cooker lid and cook on medium heat for 2-3 whistles - 3 whistles for softer dal, 2 for a slightly grainy texture. Turn off the heat and let the pressure release naturally. Open the lid, stir the dal, and if it seems too thick, add a small amount of hot water until you reach your desired consistency. Taste and adjust salt. Add garam masala and a squeeze of lemon juice before serving.
Private Notes
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Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm Regards,
Dhwani.
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