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A lil welcomed twist to a weekly staple in out house! Just adding a couple different spices or herbs can change up a dish to something fresh new and different! I love dill so much its got such a unique flavor, the herb comes from the fennel bulb, and it has a similar flavor and i loveeeee fennel!

🥗 I N G R E D I E N T S

1 cup yellow split moong lentil ( Ideally soaked overnight or for 4 hours before cooking)

3 cups water 1 tbsp vegan butter or coconut oil

1 tsp cumin seeds

1/2 tsp mustard seeds

10 curry leaves

1 tbsp crushed ginger

1/8 tsp asafoetida

3/4 tsp salt

1 tsp CCF powder

1/4 cup fresh dill

dash of lime

🌿 T H E M A G I C

  1. Rinse lentils till the water is clear

  2. Add lentils and water to a deep pot and leave to cook at medium heat for about 20 minutes

  3. While the lentils are cooking, in a small pan heat oil or vegan butter and add cumin and mustard seeds, let them pop and brown. Next, add in ginger curry leaves and asafetida and sautè for a minute.

  4. Once the daal is cooked and creamy add the sautèd spices in along with the remaining ingredients and cook on medium heat for about 5 minutes

  5. squeeze a little lime if ya fancy

Sprinkle some love, Say a prayer of gratitude & serve with joy

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