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I love dals. All kinds of them but yellow moong dal is my go-to lentil when I am in need of some easy comfort food. In this recipe I added suva or dill leaves to the classic moong dal recipe for a twist. I like the simplicity of this recipe, just the dal, tomatoes and fresh dill with simple seasoning. This recipe is without any onions and garlic. I love the aroma of fresh dill and I think, in Indian food, we don’t really use dill as much as we can. Nine out of ten times, the only green leaves sprinkled on a curry or a dal is fresh coriander and while I love coriander too, dill adds a unique freshness and aroma to the dal. The delicate feathery leaves of dill are also rich in Vitamin A, C and minerals like iron and manganese.

Dals or lentils are packed with proteins and especially in a vegetarian diet, lentils are the main source of protein. It is amazing how this humble yellow moong dal can be made into so many recipes from a plain dal khichdi to mangodi ki sabzi to the traditional Indian desserts like moong dal halwa.

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