Go Back
+ servings

Dill stir-fry




  • 1 cup dill
  • ½ cup pigeon pea (toor dal)
  • 2 teaspoon oil
  • 1-2 dry red chill
  • 2-3 cloves garlic sliced
  • A small pinch asafoetida
  • Salt to taste
  • 2 tablespoon coconut fresh, grated


  • Wash the pigeon pea lentil and boil with sufficient water until it is completely cooked but not mushy
  • Wash the dill leaves and chop them roughly
  • Heat oil in a fry pan or kadhai. Add garlic and dry red chilli. Saute until the garlic turns golden brown
  • Add asafoetida and saute for a few seconds
  • Add the dill leaves, salt and mix well. Add some water and simmer for a few minutes until the dill is cooked
  • Add the boiled pigeon pea lentil and mix well. Simmer for another 5-10 minutes
  • Add grated coconut and mix well. Turn off the heat
  • Serve hot with rice or roti