Dill infused Moong Daal

Dill also known as Shepu in west of India or Soa in Hindi is one the nostalgic herbs. From my childhood memories we used it in daal or just sauted it with garlic and chilies on its own. There are many way to use this herb. It has a strong fennel fragrance and can overpower the dish. I always like to use 2-3 tbps of chopped dill for every 1 cup of lentils i use.


1 Cup Moong lentils

2 tbsp chopped dill

2 Indian green chilies

1-2 hand crushed garlic clove


Masala dabba spices ( 1/4 tsp cumin seeds, 1/4 tsp mustard seeds, 1 sprig curry leaves, 1 tsp turmeric) , Asafetidaand salt


Ghee (for non Vegan) or Coconut oil (for Vegan)


Instant pot and pan

Cooking Technique

Wash the lentils in a small pot and cook it in Instant pot as follows.

Instant pot cooking

Direct: First turn the Instant pot on Saute mode

Add oil and temper with cumin seeds, mustard seeds, curry leaves, Asafetida and dill .

Rinse and drain the water from the lentils and add to the Instant pot.

Add turmeric , salt and 2 1/2 cups of water.

Turn off the Saute mode and on turn on the high pressure manual mode.

Select 8 mts and close the lid.

Let the pressure release naturally.

Serve the daal with warm rice

Pot in a pot method

If you use another steel pot to place in the Instant pot then rinse the lentils directly in it and place the steel pot in the Instant pot. Make sure there is atleast 2-3 cups of water in the instant pot before placing another steel pot.

Close the lid and turn on the manual high pressure mode for 8 mts.

Let the steam release naturally.

Once the lentils are cooked then you temper it separately on stove top in another pan following the method as mentioned above in the Instant pot saute method.

I am Smita Chutke , and welcome to my blog. Cooking for me is an art. Once you know the techniques then you have freedom to experiment and create something new.


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