A Gujarati Classic and a favorite in my home, this is one curry I am especially fond of. This is one of the healthiest and the simplest curries to make and the taste of the dill blends so well with the lentils, it is just a delight to eat.
Though I serve it with a Gujarati Kadhi, this can be had with some chapatis for a filling meal.
You will need:
- 1-2 bunches Fresh Dill, washed and chopped ( See Sidebar for Info.)
- 1 cup- Toor Daal, Washed and cooked
- 3-4 Cloves of Garlic - chopped
- 1 tsp- Chili Powder
- 1/4 tsp- Turmeric
- 1 tbsp Pickle Masala Powder
- 1 tbsp- Oil
- Salt- to taste
In a pan, heat the oil and add the chopped garlic. When the garlic starts to sizzle, add the chopped Dill and stir for a few minutes. Sprinkle some water if it gets dry, and cook until the dill is soft. Add the seasonings and the cooked toor daal. Check for the spices and add a little bit of water if it looks dry. Cook for 5-7 more minutes.
Serve hot with chapatis and yogurt.