Dill and Moong subji ( Dry )

Dill leaves or "Shepu" as it is called in Marathi are good for the digestion. It is said to be beneficial for lactating mothers too. Very few like the smell of these leaves, but if you are used to the aroma, nothing like a hot Dill and moong dal subji with hot Jowar Bhakri. Try this and you will not find the Dill aroma overpowering the subji.
This entry of mine goes to "Herb Mania" started by Dee at Ammalu's Kitchen and hosted by Lakshmi of the yum blog


Ingredients :

1 bunch Dill leaves
1 medium sized onion
3 cloves of garlic
1/2 cup moon dal soaked for half an hour
1/2 tsp. turmeric
1/2 tsp. jeera
3 - 4 green chillies
3 tsp. oil
salt to taste

Method :

1. Wash the dill leaves and separate the hairy leaves from the main stem.
2. Heat oil in a kadai, add jeera and when they turn pink, add slited green chillies, chopped garlic and the chopped onion. Add turmeric and little salt and saute till the onions turn translucent.
3. Next add the dill leaves, soaked moong dal and some more salt according to taste and saute for a minute. Sprinkle little water now and then and cook covered for a few minutes till the moong dal is cooked. Serve hot with Jowar bhakri or phulkas.

Krishnaarpanam