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dill dal served with rice and yogurt
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5 from 2 votes

Dill Leaves Dal

A flavorful dal made with dill leaves and toor dal.
Prep Time10 mins
Cook Time20 mins
Course: Dinner, lunch
Cuisine: Indian
Servings: 6
Author: Madhavi


  • 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


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.