Palak Dill Leaves Dal | How to make Spinach and Dill Leaves Dal | Palak Sabsige Soppu Dal | Sheep Tur Dal Recipe

Palak Dill leaves Dal is a everyday comfort food recipe made using spinach, dill leaves, tur dal or tuvar dal and spices. This quintessential comfort food is very nutrtitious and is served with hot steamed rice and ghee with a roasted papad.

Dill leaves are known as sabsige soppu in Kannada, shepu or Suva bhaji in Hindi. Dill leaves have been traditionally used to aid digestion. They contain compounds like carvone and limonene which may help to relieve digestive issues such as indigestion, bloating, and gas. Dill leaves are also known to stimulate the production of digestive enzymes, promoting healthy digestion. Apart from these, dill leaves are rich in nutrients including vitamins A,C & K and minerals like calcium, iron and magnesium. The antioxidants present in dill leaves may help to lower the risk of heart disease by reducing oxidative stress and inflammation. Additionally, dill leaves contain fibre, which can help to lower cholesterol levels and improve heart health.

This is a one pot pressure cooker recipe which does not require any pre-preparation and are perfect for weekday meals. Basic spice powders are used in this recipe along with lentils and greens. A good tadka in ghee complements the dish and takes it to another level. Lots of finely chopped garlic is added in the tadka which is then roasted and added to the dal.

Prepping, Cooking & Storage:

• Fresh spinach and dill leaves are used in this recipe. I recommend using fresh greens over frozen ones.
• This is a one pot pressure cooker method which does not involve cooking dal separately.
• Tamarind can be soaked and can be refrigerated. Store bought tamarind paste can also be used.
• This recipe calls for the usage of tamarind and cannot be substituted with lemon juice.
• Onions are used in this recipe. Shallots can also be used instead of onions.
• Whole red chillies and green chilies are used. Spice levels can be adjusted accordingly.
• Curry leaves and coriander leaves are used in this preparation and I recommend not to skip this step.

Palak Dill Leaves Dal | Palak Sabsige Soppu Dal | How to make Spinach and Dill Leaves Dal

Palak Dill leaves Dal is a everyday comfort food recipe made using spinach, dill leaves, tur dal or tuvar dal and spices.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Equipment

• 1 Pressure cooker
• 1 Tadka pan

Ingredients

  

To cook dal

• 3/4 cup Tur Dal
• 1 Onion
• 2 Green chillies
• 2 Tomatoes
• 1 bunch Palak (2 cups)
• 1/2 bunch Dill leaves
• 2 cups Hot water
• 1 tsp Salt
• 1/2 tsp Turmeric
• Asafoetida or hing
• 1/2 tsp Oil

For Tamarind Puree

• Small lemon size Tamarind
• 1/2 cup Hot water

For Tadka

• 1 tsp Mustard
• 1 tsp Jeera
• 2 Whole red chillies
• 5-6 cloves Garlic
• 1 spring Curry leaves
• 1/4 tsp Turmeric
• 1/2 tsp Kashmiri red chilli powder
• Asafoetida or hing
• Coriander leaves
• 1 tsp Ghee

Instructions

 

To Cook Dal

• Clean, wash and finely chop spinach and dill leaves.
• Wash the dal throughly and add it to a pressure cooker.
• To that, add in finely chopped onions, green chillies, tomatoes, palak and dill leaves.
• Add in 2 cups of hot water and mix.
• To this, add in salt, turmeric, asafoetida or hing and a drizzle of oil. Pressure cook for 2 whistles and simmer for 5 mins.
• Once cooked, release the pressure gradually and mix the dal.
• Add in the tamarind extract and boil for 3-4 mins.

For Tadka

• Head oil in a pan. Once oil is nice and hot add in the mustard seeds. Let it splutter.
• Add in jeera, whole red chillies and garlic. Roast the garlic in medium to low flame.
• Add in curry leaves, turmeric, chilli powder and asafoetida or hing. Add the tadka to the dal curry,
• Add in lots of finely chopped coriander leaves and a tsp of ghee. Serve hot.

Video

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