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Sri Shirdi Sai Baba Temple of DFW Radio Caravan
Mung Daal with Dill Leaves

By: ShowMeThecurry
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 4
Time to Prepare: 25 Mins


Mung Daal 1 cup
Dill Leaves a handful, chopped
Oil 1 tbsp
Cumin Seeds (Jeera) 1/2 tsp
Turmeric Powder/Haldi 1/8th tsp
Asofoetida/Hing 1/8th tsp
Curry Leaves 1 sprig
Garlic 1 tbsp, chopped
Green Chillies to taste, chopped
Salt to taste
Water 4 cups
Lime Juice for garnish


1. Chop the Dill Leaves. Keep aside.
2. Wash and drain the Mung Daal and keep aside.
3. On medium heat in a pan, heat the Oil and add in the Cumin Seeds. Allow them to sizzle.
4. Add in the Asofoetida, Turmeric Powder and the Curry Leaves. Mix
5. Add in the Garlic and the Green Chillies. Cook for 30 seconds.
6. Pour in the drained Mung Daal, Water, Dill Leaves and Salt. Mix.
7. Stir occasionally and if any foam forms, mix it in.
8. Once cooked, turn off the flame and transfer the Daal.
9. Squeeze some fresh Lime Juice as a garnish and serve with Chapatis or Rice.


1. Love Dill? Add in more!
2. Going to serve later? Add additional water and bring to a boil as the Daal tends to absorb the liquid.

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