Dill Leaves Dal | Sabsige Soppu Dal

Last Updated on March 11, 2020

Dill dal is a flavorful dal made with dill leaves, toor dal and sambar powder. Sharing the Karnataka style of making this dal, which is unique and tasty. Its vegan too!

Sharing both instant pot and stove top method of making this dal.

Dill dal is also called as Suva Dal or Shepu dal. Unlike the Karnataka style, Suva dal uses a combination of masoor dal and toor dal in the recipe.

In Karnakataka, Dill leaves are called as sabsige soppu and they are commonly used in many dishes. You can add dill to vada, palya, saaru, nuchinunde, sambar, dal and more.

The recipe I am sharing today is a dal recipe. Tuvar dal and dill leaves are cooked with onion, garlic, sambar powder, tamarind and jaggery. The aromatic smell and taste of dill leaves gives a unique taste to the dal.

What is Dill?

Dill is a aromatic herb from the celery family. The leaves are thin and grassy in look. they are pungent with strong aroma to them. This healthy and nutritious herb is used as garnish in many recipes. Little bit of dill goes long way in the recipes.

But this dal recipe uses a good amount of dill. The creamy soft dal with the combination of spice and tamarind balances out the strong flavor of dill leaves.

Do try it and you will fall in love with this South Indian style dill leaves dal.

Ingredients needed to make Dill Dal

How to make Instant Pot Dill leaves Toor Dal Recipe –

1 – Turn on the saute mode on your instant pot and heat oil, mustard seeds and cumin. Let the mustard pop. Add the garlic and curry leaves and saute for 30 seconds and then add the chopped onion.

2 – Add the onion and saute for three minutes until onion turns soft. You can add splashes of water to avoid onion from burning. Add turmeric and give a mix.

3 – Now add washed toor dal, chopped dill leaves, salt, sugar, sambar powder and water.

4 – Give a mix, de glazing the pot to avoid burnt sign.

5 – Cancel the saute mode, close the vent and close the lid and turn the vent to sealing position. Press pressure cooker (manual mode) and adjust the cook time to ten minutes. Once done, let the release the pressure after ten minutes.

6 – Add sugar and add more water if required and cook on saute for couple of minutes. Taste the dal and adjust the seasoning.

What can I replace toor dal with?

Toor dal can be replaced with moong dal.

What can i use in place of sambar powder?

If sambar powder is not available use red chili powder, coriander powder and garam masala to taste.

Few more Instant Pot recipes —

Cashew Curry

Amaranth Dal

Paneer Butter Masala

Rajma Chawal

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South Indian style Dill Leaves Dal

Dill Leaves Dal

A flavorful dal made with dill leaves and toor dal.

5 from 1 vote

Print Pin Rate

Course: Dinner, lunch

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6

Author: Madhavi

Ingredients

• 1 cup Toor dal/Tuvar Dal
• 1 to 1.5 cups chopped dill leaves ( i used 1.5 cups)
• 3 garlic cloves, thinly sliced
• 1 medium onion, chopped
• 2 to 3 tsps sambar powder ( or substitute with red chili powder, coriander powder & garam masala)
• 1/2 tsp turmeric powder
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 to 3/4 tsp jaggery or sugar
• tamarind paste to taste if not available use lemon juice
• 2 pinches of Asafoetida
• 1 sprig curry leaves
• 1 tbsp oil
• salt to taste
• 3.5 to 4 cups water

Instructions

Instant Pot method –

• Wash the toor dal and set a side. Turn on the saute mode on your instant pot and heat oil, mustard seeds and cumin. Let the mustard pop. Add the garlic and curry leaves and saute for 30 seconds and then add the chopped onion.
• Add the onion and saute for three minutes until onion turns soft. You can add splashes of water to avoid onion from burning. Add turmeric and give a mix.
• Now add washed toor dal, chopped dill leaves, salt, sugar, sambar powder and water. Give a mix, de glazing the pot to avoid burnt sign.
• Cancel the saute mode, close the vent and close the lid and turn the vent to sealing position. Press pressure cooker (manual mode) and adjust the cook time to ten minutes. Once done, let the release the pressure after ten minutes.
• Add tamarind, add more water if required and cook on saute for couple of minutes. Taste the dal and adjust the seasoning.

Stove Top method –

• Pressure cook toor dal, chopped dill leaves, a pinch of turmeric  and  3.5 cups of water till soft, but not mushy.
• Heat oil in a pan and add the mustard seed. When the mustard pops, add cumin seeds, garlic, curry leaves and asafoetida. Fry for 30 seconds.
• Add the chopped onion, turmeric and cook till onion turns soft.
• Add the cooked dal, sambar powder, jaggery, salt and tamarind paste. Combine well and cook for few more minutes till all the flavors come together.  You may want to add more water depending on how thick or thin you like the dal.

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