One of my favorite herbs is Dill. When I say favorite, it is not that I use it in everything. However, when I get the opportunity to use it, I enjoy the flavor it gives to any dish – be it rice, a sauce, a curry or a salad. Unfortunately we do not always get fresh dill in the market. So when I do get some, I buy it immediately and use up the dill before it withers. A stock of dry dill is also always available in the pantry for use on fishes or in rice. The rice dill recipe with broad beans I will share with you at a later date.
I remember when growing up, we had a neighbor who could not stand the smell of dill. She would literally throw up as soon as she smelt the herb. It is strange how each one of us reacts to different things around us. Tastes and smells are so subjective – you cannot say what you like would be liked by others. But like I always tell the children – do not judge something without even giving it a try. Give it a try and then use your senses to decide whether you like something or not. Do not rely on hearsay.
Preparation Time: 30 minutes
100 grams dill
½ cup Green gram dal (roasted)
2 green chilies
1 big red onion (chopped)
1 tomato (chopped)
½ teaspoon turmeric powder
½ teaspoon sugar
Salt to taste
1 tablespoon clarified butter
1 teaspoon cumin seeds
½ tablespoon lemon juice
- Wash and chop the dill. Wash the dal.
- Pressure cook the dill, dal, tomato, onion, green chilies, adding water just enough to cook.
- When it is cool, churn well and then add sugar and salt.
- In a separate pan, heat the clarified butter, and when hot, add the cumin seeds.
- When the splutter, add this to the dal mixture and mix well.
- Add lime juice just before serving. Serve hot with rice or chappatis.