Savaa Ni Bhaji/ Dill and Moong Dal Curry
Savaa Ni Bhaji/ Dill and Moong Dal Curry
Savaa Ni Bhaji/ Dill and Moong Dal Curry is an aromatic, flavourful curry or side dish that is usually served with hot roti, phulka, paratha or even rice. Usually prepared when dill or savaa is available in abundance. Actually, one can also prepare this healthy side dish with some potatoes or brinjals too. Cook with potatoes or brinjals alone or add potatoes along with the moong dal. Either way, the curry turns out really good and my family love it.
What is Savaa Or Dill?
Did you know that dill which is a herb belongs to the celery family? As a matter of fact, this herb has a tender hollow stem and very fine long threadlike leaves. Also known as dill weed, it is a herb, internationally, dill dried or fresh is generally used sparingly with salads or eggs. However, when it comes to Indian cooking, fresh dill, the leaves and stalks are cooked in abundance as a side dish to enjoy with flatbreads or rice. Sometimes they are added in batters to make savoury snacks or pancakes.
The feathery leaves are also known as dill weed herb. The seeds are usually added in salads, soups, stews, breads, or even to make green tea or tisane. I remember my mother in law would make about 2-3 litres of dill water every morning for me post pregnancy. It is believed that drinking dill water increases milk production of lactating mothers and prevents stomach ailments.
Prina my niece, loves savaa ni bhaji with rotli and so does her dada. Savaa, suva or dill leaves are prepared as a vegetable in India either with lentils or potatoes. It is a herb but grows in abundance in India during the rainy season and winter season. Big fat bunches sometimes sell for just under 10 rupees. My visit to the Mombasa market this week was a delight as I saw only one seller with a few bunches of the bhaji. I quickly grabbed a few and made the vegetable on the same day. This herb does not stay for too long as the leaves start to turn yellow within a day or two. I love savaa ni bhaji with the lentils but hubby prefers it with aubergines.
My favourite way to enjoy dill besides as a curry, is in a potato salad
You have to try adding fresh dill in a bread. I love the slightly sweetish and tasty Sweet Potato Rolls where I add fresh dill in the dough.
Make Tzatziki, a Greek Yogurt Dip and enjoy with crudités.
You May Also Want to Check Out the Video Where I Make Spinach With Moong Lentils in a Similar Way to this curry:
Ingredients Required For Savaa Ni Bhaji/ Dill and Moong Dal Curry
- Fresh Dill – savaa ni bhaji – get rid of stalks that are a bit hardy. Wash the dill, dry on a kitchen towel and then chop it finely.
- Moong Dal – can use the yellow one or the one with the skin. Moong dal is split moong, which is readily available in all Indian Stores.
- Water – required to cook the moong dal.
- Fresh Ginger Paste – peel the ginger and grate it or mince it.
- Fresh Green Chilli – either as a paste or finely chopped
- Garlic – peeled. Either finely chopped or minced
- Oil – any vegetable oil
- Salt – add as per your taste
- Mustard Seeds – rai
- Cumin Seeds – jeera, jeeru
- Asafetida – hing. Optional. If you want a gluten free preparation then omit hing as most have a bit of wheat flour.
- Turmeric Powder – hardar, haldi
- Coriander Cumin Powder – dhana jiru powder. Click on the link as to how to make it at home. It is so easy. Can use store bought one. Or can add only coriander powder if you like.
Check out this delicious, aromatic sabji which is best served with some hot hot rotis.
SAVAA NI BHAJI/ DILL AND MOONG DAL CURRY
- ½ cup moong dal split moong lentils, green or yellow
- ½ cup water
- 4 cups savaa or fresh dill chopped and lightly packed
- 1 tsp ginger paste
- 1 tsp chilli paste
- 1 tbsp oil
- ¾ tsp salt
- ½ tsp mustard seeds rai
- 1 tsp cumin seeds jeera
- pinch of asafoetida hing
- 1 tsp garlic paste or 2 to 3 cloves finely chopped optional. Avoid if making satvik or Jain version.
- ¼ tsp turmeric powder
- 1 tsp coriander cumin powder
- Wash and soak the moong dal in the water for 20 to 30 minutes.
- Remove the root tips and chop the dill finely.
- Wash it in a sieve thoroughly to remove any mud.
- Heat oil in the pressure cooker over medium heat.
- When the oil is hot add the mustard and cumin seeds.
- When the seeds begin to splutter, add the garlic paste and stir fry for a few seconds.
- Add the chilli and ginger paste. Mix.
- Add asafoetida, turmeric powder and coriander cumin powder.
- Immediately add the soaked lentils along with the water.
- Add salt and mix. Bring the moong dal to a simmer.
- As soon as the moong dal mixture becomes hot, add the chopped and washed dill.
- Mix very well.
- Cover the pressure cooker with the lid. Let it cook on medium heat for one whistle only.
- Let the steam reduce naturally. Open the cooker and mix savaa ni bhaji.
- Serve with hot rotlis.
- Add one big aubergine finely chopped instead of lentils. Add both the aubergine(eggplant) and chopped dill together.
- Try and chop the stalks finely so it cooks quickly.
- I use both the yellow moong dal and the green one with the skin.
- For a satvik/jain version avoid adding garlic.
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