Gujarati Series: Suva-Tuver Daal Bhaji (Dill with Toor Daal)

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

Wash the Dill really well and chop finely. Cook toor daal with enough water to leave it a bit thick, do not let it get too runny.

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.