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Sunday, August 24, 2014

Suva greens - Moong dal ( Dill cooked with yellow lentils )

I was introduced to this sweet smelling greens by one of my neighbors. Since I had never came across this variety during my stay in Odisha, I was a little doubtful about cooking it for the first time. I did not want to make a bhaji out of it. As I was having rotis for lunch, I wanted something wet. It was then that I thought of preparing it with roasted moong dal. We use this recipe for cooking almost every kind of greens, from spinach (palak) to amaranthus leaves and fenugreek leaves (methi) to even drumstick leaves (moringa). I would put it as the fail-safe formula for cooking greens (apart from stir frying them).

Read on -


















Preparation Time - 15 mins

Ingredients -


  • 1 bunch suva greens (dill)
  • 1/3 cup roasted split moong dal
  • 3-4 garlic flakes
  • 1-2 green/red chili
  • 1/4 tsp pancha phutana
  • 2 pinch turmeric
  • salt to taste
  • 1 tsp oil


Preparation - Wash and clean the greens. Chop into small pieces.

Cooking - Cook the dal along with salt and turmeric in a pressure cooker for 2 whistles on medium heat. Keep aside for 10 mins so that the steam can esacpe. Open the lid carefully and add the chopped greens to the hot dal and immediately close the lid. Keep aside for 5 mins.

Heat the oil in a wok. Add pancha phutana and allow to splutter. Add the broken chilis followed by the crushed garlic cloves.

Once the garlic lets off a fragrance, add the contents of the cooker to the wok. Turn up the flame and boil for 5 mins.

Serve hot with rotis.

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