This is a very healthy curry which can be eaten with Indian breads. The unique flavour of Dill leaves combined with the Yellow Lentils and spices makes this a flavoursome and delectable dish.
Dill is also very rich in minerals, vitamin C and flavonoids. Protection Against Free Radicals and Carcinogens.An Anti-Bacterial Spice.A Flavorful Way to Help Prevent Bone Loss.
Yellow gram like other lentils and pulses is a good source of protein and dietary fibre.It is low in fat and rich in B complex vitamins, calcium and potassium. It is free from heaviness and flatulence, which are associated with other pulses.
3 cups chopped dill leaves
3 tbsp soaked yellow lentils
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
salt to taste
1 tbsp oil
1/4 tsp mustard seeds
a few curry leaves
- Heat the oil in a non-stick pan and add the mustard seeds , turmeric powder, curry leaves and yellow lentils and saute for a minutes.
- Add dill leaves and cook for 5 to 10 minutes stirring occasionally.
- Add salt, chilli powder, coriander and cumin seeds powder and mix and then cook for another two minutes.
- Serve hot with chapatis or rotis.