Dill which is also called as Sabsige Soppu in B’lore, Pundi Palya in Bijapur is my all time favorite. Dill is a very good source of calcium, and a good source of the minerals manganese and iron. We make just 2 dishes out of Dill. One is to add it to Ambode as I mentioned in my Ambode recipe here, and the other one is to make Dal with Dill.
- 1 cup Toor Dal
- 1/2 bunch Dill washed and finely chopped
- 1 tsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1/2 tsp haldi, 2 red chillies for seasoning
- Salt to taste
- 2 tsp brown sugar or jaggery
Cook dal and dill with enough water in the pressure cooker. Usually for 3 whistles.
Next, in a pan heat oil. Add mustard seeds, cumin seeds, and red chillies. When the mustard seeds start spluttering, add the cooked dal and dill. Next add the haldi. Add salt to taste and also jaggery. Let it boil for another 5-6 minutes.
Serve with rice or chapathi. Enjoy.