My mom doesn't like dill/sauf so obviously she never cooked with it. I learned how to enjoy dill after coming to Hong Kong but all this time I was throwing those stems until I learnt that they can be cooked as well (duh uh) 😀

Ingredients:

1.5 rice measuring cup/tokri black split lentils (kalo dal)
a bunch of fresh dill
1.5 tsp salt
3/4 tsp turmeric
a splash of extra virgin olive oil or any cooking oil
hot boiled water for soaking the dal and for cooking

METHOD:

rinse dal a few times and soak with hot water for 4hrs or so (best to soak over night - you can use tap water for this)
reserve water used to soak the dal as I think it's got vitamins in it
drain off the loose lentils "cover" a few times as this will make the dal more smooth
transfer lentils to a pressure cooker and add reserved water, additional water (cover dal about 3-4cm), salt, turmeric and oil to it
add in the stems of the dill
allow the dal to come to a boil, give it a stir, close the pressure cooker lid and pressure cook on low flame for 15-20mins or for 4-5 whistles
allow pressure cooker to release steam before opening lid
after removing lid, add more water re-boil the dal
boil dal till your preferred consistency and add dill leaves at the end. You can serve it as it is or temper some sliced onions and garlic in some gheu and pour it over the dal.
* Mix and serv