Dill Curry

• 1/2 cups Moong Dal (or Any Small Yellow Lentils)
• 1 bunch Dill
• 1 whole Yellow Onion
• 2 Tablespoons Oil
• 1 teaspoon Mustard Seeds (optional)
• 1 teaspoon Cumin Seeds
• 1/2 Tablespoons Turmeric
• 1 teaspoon Chili Powder
• 1/2 Tablespoons Salt

1. Soak moong dal in hot water for 10-15 minutes. While the moong dal is soaking, chop the onion and the dill.
2. Drain moong dal well and keep aside.
3. Heat oil in a pan and add the mustard and cumin seeds. When the mustard starts spluttering, add the onions.
4. Saute onions until translucent and add and the drained moong dal. Fry it for 3-4 minutes and add the chopped dill. Saute until it is done (10 minutes approximate). Then add the turmeric, chili powder and salt. Saute for another couple of minutes until all the moisture is gone.
5. Serve hot with rotis/rice.
6. Note- if you have leftover curry, you can add a tablespoon or two of it to plain yogurt to make a yummy dip/sauce for chips or crudites.

yellow lentils, dill, onion, oil, mustard seeds, cumin seeds, turmeric, chili powder, salt

Taken from tastykitchen.com/recipes/sidedishes/dill-curry/ (may not work)