Dill Soup or Dal

Comfort food is comforting as it brings up so much memories of the times we had those, childhood. This recipe is like this because it was another one that was passed from grandma. It is packed with protein, greens.

As you can guess it is easy on digestion. It is diabetic friendly, Dairy free, Vegan, low carb, low calorie.

Ingredients:

1. Dill - 1 l bunch
2. Yellow Mung Dal - 2 Cup
3. Extra Virgin Olive Oil - 2 tbsp
4. Cumin Seeds - 1 tbsp
5. Muster Seeds - 1 tbsp
6. Turmeric Powder - 1 tbsp
7. Thai Green Chili - 3
8. Asafetida - 1 pinch 
9. Salt - 2 tbsp

Method:

1. Start with soaking yellow mung dal for about 30 min and cook it all the way in pressure cooker. Blend it if you like or leave it grainy as is. In my case, I like it to be blended so it is of consistent texture.

2. While the lentil cooks, heat a thick bottom pan on high heat. Once hot, add oil, muster seeds, cumin seeds, turmeric powder and chopped green chilies. Using 3 green chilies, will make this dal spicy so adjust the number of Thai chilies as per your liking. Let the seeds crackle and spices cook for 30 seconds or so.

3. Add is chopped dill. Saute those for 2 min or so. Then add a splash some water and cook for another few min.

4. Add this cooked dill into blended dal. Add in salt and bring it boil and dal is ready to be served hot with roti or rice.