Sweet- Spicy- Tangy Dill Leaves- Garlic Dal (Shepu- Dali with Losun panna).

“Sweet- Spicy- Tangy Dill Leaves- Garlic Spiced Tuvar Dal (Tikshe- Amshe- Godshe Shepu- Dali with Losun panna)” … Dill/ Shepu/ Sabsige/ Suva leaves as you all know is very good for health being rich in Vitamin C and A along with other nutrients … this khatta metha teekha dal with garlic flavor tastes great served with rice … Yummilicious …. 

** Dal is a pleasure to savor with rice and is a must in almost all south Indian homes. Though we amchies love our dalitoy/ spiced tuvar dal the best as nothing beats its taste, one always likes to have choices with other varieties of dals too. Dill leaves also known as Shepu/ Sabsige/ Suva is a herbal veggie rich in antioxidants and is a good source of both Vitamin C and A along with good source of magnesium. It does have a strong herbal flavor that is not liked by some, but in my home we are ok with it and usually do not fuss about in view of healthy dishes. But, I must agree that I do not buy it much and it really had been quite some time since I had purchase the same. To my surprise, I realized that my blog did not include any dishes prepared using this herb till date and I thought it was high time I did so. Here is my simple dal which I prepare giving a strong tadka/ seasoning/ tempering of garlic to make it flavorful. I have prepared it inclusive of all three tastes ie. khatha- meetha- teekha ie sweet- spicy and tangy and it turns out really lovely and this one is best served definitely with rice. 

** Here is my simple recipe for “Sweet- Spicy- Tangy Dill Leaves- Garlic Spiced Tuvar Dal (Tikshe- Amshe- Godshe Shepu- Dali with Losun panna)” … My Style …. 

** Wash and add one cup of Tuvar/ Arhar/ Tori Dal in a pressure cooker. Add in enough water say about an inch above the level of dal and pressure cook on medium heat to 3-4 whistles. Allow the pressure to fall on its own, then remove the dal into an thick bottomed stainless steel vessel and add in 1-2 cups of water and churn or beat it well till you get a well mixed even consistency dal. You can add more or less water depending upon the dal consistency you like to have in your home. 

** Bring the dal to boiling point on medium heat stirring often and then lower the heat to minimum and let simmer. Now add in 5-6 green chillies (tarni mirsanga/ hari mirchi) cut into 1 inch sized pieces, 2-3 tsp of grated jaggery (goda/ gur/ gud) powder and 3 tblsp of Agal (Kokum Syrup). Mix well, check the salt (namak/ meeta) content and then add in accordingly as the kokum syrup is already salty. Let it simmer for a few minutes, then add in half a cup of cleaned, washed and finely chopped Dill/ Shepu/ Sabsige leaves and mix well. Let cook for 3-4 minutes and remove from fire and keep it aside. 

** For Tempering/ Seasoning : Heat 2 tblsp of Ghee/ Toop in a small pan, when hot add in 3-4 peeled and crushed garlic/ losun/ lehsun and 4-5 crushed garlic with skin. Fry till it turns lightly brownish in color and then add in 1-2 dry red chillies/ byadgi mirchi cut into pieces, fry for another minute and then add in ½ tsp of haldi/ turmeric powder, mix, remove and pour it over the dal kept aside, mix well and then cover it with a lid and keep it aside. Allow the dal to settle for sometime so that the flavors seep into the same and then it is ready to be served. 

** “Sweet- Spicy- Tangy Dill Leaves- Garlic Spiced Tuvar Dal (Tikshe- Amshe- Godshe Shepu- Dali with Losun panna)” is done and ready to be served. This dal tastes best served with rice or moong-rice khichidi along with some other side dishes. I served it with sprouted moong-chow chow bhaji and our traditional cabbage onion sanna polo a spiced dosa served during lunch time and it was a wonderful combination. Do try it out and enjoy with your family and friends. 

** Note : Addition of jaggery/ goda enhances the taste of the dal and addition of extra chillies cuts down the sweet taste and balances the same. However you can cut down the jaggery by half the quantity if desired but I would definitely suggest you try with the same quantity given. 

** Note : Addition of Kokum Syrup gives it a very nice tangy/ tart taste. This syrup is easily available in southern stores. However if it is not available you can either add dried kokum or prepare kokum water and add in the same. For any reason if kokum is also not available do not worry you can add in tamarind paste too and the dal tastes equally tasty. 

** Note : This dal taste great with garlic tadka/ tempering as it gives out a lovely flavor to the dal, so do not compromise on the same.