Before winding up the year 2016, I have a wonderful side dish from North Karnataka => dill leaves stirfry. It’s very very simple, healthy and uniquely flavored.
Those of you, who follow me and my blog constantly would have probably learnt by now that I am a great lover of North Karnataka food. I am much inclined towards northern region in food space though my roots are from Udupi. The switch from rice to rotti didn’t happen just like that. In my growing years, my school friends did share their tiffin box in exchange of mine. This developed the taste towards jolada rotti and it’s accompaniments in me which still lingers in my mouth.
If not food blogging I would have never tested, tasted the North Karnataka recipes in my kitchen. My food memories have been revamped and rejoiced in this blog journey to the extent that I never thought of.
This distinctly flavored dill leaves doesn’t appear in my vegetable list so often, but when I see the fresh, intense colored greens in the market I just don’t resist the urge to buy. Eventually few bunches of green goodness gets in my shopping cart. Followed by this initial step of buying, I end up cooking an elaborate meal consisting of both Udupi and North Karnataka delicacies. This dill leaves stirfry is one of the best to pair with jolada rotti and it is quite different too. Unlike other stirfries, it has cooked lentils and with every bite the stirfry tastes awesomely delicious.
To be honest with you I eat the leftovers with chapati and akki rotti too. It tastes equally good.
Finally, as I say Goodbye to YEAR 2016, I am immensely grateful for every single moment of this life. And I await the year 2017 with same contentment, cheerfulness and peace. Dear readers, WISH YOU ALL A VERY HAPPY NEW YEAR.
Dill leaves Stirfry | North Karnataka Style
Ingredients
- Dill leaves- 2 bunch
- Onion- 1
- Pigeon pea lentils toor daal- 4 tsp
- Green chillies- 2 nos.
- Salt- 3/4 tsp
- Garlic cloves- 2 nos.
Seasoning ingredients
- Cooking oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentils- 1/2 tsp
- Curry leaves- Few
Instructions
Preparation
- Rinse and wash the greens with enough water and chop it finely. You can include tender stems discarding the matured ones. Similarly peel off the onion and chop it in to fine cubes. Slit the green chillies and keep aside.
- Meanwhile pressure cook the pigeon pea lentils for 4 whistles in medium flame. Do not overcook, let the lentils be soft not mushy. When the pressure subsides naturally, heat a pan with all the seasoning ingredients added. As the mustard seeds sizzle, add crushed garlic and onion.
- Saute for few minutes till the onions turn translucent. Add slit green chillies and and continue sauteing. Next add the chopped dill leaves. These leaves wilt and cook in few minutes. Finally add cooked pigeon pea lentils and salt. Cook it covered for a minute and switch off.
- Serve dill leaves stirfry, the best side dish with jolada rotti and chapati.
Notes
- The lentils shouldn't be overcooked which ruin the taste of stirfry.
- You can skip garlic cloves but I recommend as it gives nice flavor.
- If you are spice lover, increase green chillies or add some red chilly powder.
