Dill Curry: A Fragrant Lentil Recipe

Dill curry is a comforting lentil dish made with tender red lentils, fresh dill, tomato, and warm spices. This South Indian-inspired version is hearty enough to serve as a main course with rice, and its bright, herbal flavor balances the creamy lentils; family and regional versions vary in their spices and choice of greens.

Ingredients

1 cup (200 g) split red lentils (masoor dal), picked over and rinsed
4 cups (950 ml) water, plus up to ½ cup (120 ml) more to adjust the consistency
2 packed cups (60 g) finely chopped fresh dill leaves and tender stems, tough stems removed
1 medium yellow onion (about 150 g), finely chopped
1 medium ripe tomato (about 150 g), chopped
1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil
1 teaspoon (2 g) cumin seeds
½ teaspoon (1 g) brown or black mustard seeds
8 fresh curry leaves (about 1 g), optional but traditional in many South Indian-style temperings
1 small green chile (about 5 g), slit lengthwise; remove the seeds for less heat
1 tablespoon (15 g) finely grated fresh ginger
2 cloves garlic (about 6 g), finely chopped
½ teaspoon (1 g) ground turmeric
½ teaspoon (1 g) ground coriander
1 teaspoon (6 g) fine salt, or to taste
1 tablespoon (15 ml) lemon juice, plus more to taste
2 tablespoons (8 g) chopped cilantro, for serving

Instructions

Rinse the lentils and prepare the vegetables. Rinse the red lentils in a fine-mesh strainer until the water runs mostly clear, then drain well. Chop the onion and tomato, grate the ginger, mince the garlic, and roughly chop the dill. Remove any thick, woody dill stems; the tender upper stems can be chopped and cooked with the leaves. Keeping the pieces fairly small helps the greens soften evenly.
Simmer the lentils. Put the rinsed lentils and 4 cups (950 ml) water in a medium saucepan. Bring to a boil over medium-high heat, skimming off any foam that gathers on top. Reduce the heat to maintain a gentle simmer and cook uncovered for 18 to 22 minutes, stirring once or twice, until the lentils are soft and beginning to break down. If the pan looks dry before they are tender, add a splash of hot water. Set the cooked lentils aside; there is no need to drain them.
Make the spiced onion base while the lentils cook. Heat the oil in a skillet or small Dutch oven over medium heat. Add the cumin and mustard seeds. Once the cumin smells fragrant and the mustard seeds begin to pop, after about 30 seconds, stir in the curry leaves if using and the slit green chile. Keep your face and hands back from the pan because seeds and leaves can splutter in hot oil.
Soften the aromatics. Add the chopped onion and cook for 5 to 7 minutes, stirring regularly, until soft and translucent with a few lightly golden edges. Stir in the ginger and garlic and cook for 30 seconds, just until fragrant. Add the turmeric, ground coriander, and salt, then stir so the spices coat the onion without scorching. If the pan seems dry, add a tablespoon of water rather than more oil.
Cook the tomato and dill. Add the chopped tomato and cook for 3 to 4 minutes, stirring and pressing a few pieces with the spoon, until softened and juicy. Fold in the chopped dill and cook for 2 to 3 minutes, just until it wilts and turns a deeper green. The dill will look like a large pile at first but shrinks considerably as it cooks.
Combine and finish the curry. Tip the cooked lentils and their cooking liquid into the skillet. Stir well, scraping up any spiced bits from the bottom. Simmer gently for 4 to 5 minutes so the flavors come together. For a thicker curry, mash a few lentils against the side of the pan; for a looser, soupier bowl, stir in up to ½ cup (120 ml) hot water. Turn off the heat, add the lemon juice, and taste for salt and acidity. Sprinkle with cilantro before serving.

Tips

Wash dill carefully. Dill can hold grit among its fine fronds. Swish it in a large bowl of cold water, lift it out rather than pouring the water over it, and repeat if sediment remains. Dry it before chopping so extra water does not dilute the curry.
Use the right lentils. Split red lentils cook quickly and soften into a creamy base. Whole brown or green lentils take longer and stay firmer, so they are not a direct swap; if using them, cook separately until tender and expect a less silky curry.
Keep the tempering fragrant, not burnt. Have the onion ready before heating the oil. Mustard seeds should pop and cumin should smell toasty, but spices that turn dark or smell bitter will make the finished dish harsh. Lower the heat if they brown too quickly.
Adjust dill to your taste. Dill has a distinct anise-like, grassy flavor. If you are new to it, start with 1½ cups (45 g) and add more after tasting; parsley can replace some of the dill, but the curry will be milder and less distinctly herbal.

Serving Suggestions

Serve the curry hot in shallow bowls with steamed basmati rice, sona masoori rice, or another plain long- or medium-grain rice. A spoonful of yogurt on top cools the chile and adds a creamy contrast; use a plant-based yogurt if you want to keep the meal dairy-free. Warm roti, chapati, or a piece of flatbread is useful for scooping up the thicker lentils.

For a fuller meal, add a simple cucumber salad, sliced red onion, or a vegetable side such as sautéed cabbage or green beans. A wedge of lemon at the table lets everyone brighten their serving to taste. If serving rice and curry together, keep the rice plain so it does not compete with the dill and spices. The curry is also satisfying on its own as a thick soup; loosen individual portions with hot water or broth rather than thinning the entire pot if you expect leftovers.

Variations

Make it more substantial: Add 1 cup (150 g) diced potato to the lentils with the water and simmer until both are tender, allowing extra time if the potato pieces are large. You can instead stir in 1 cup (165 g) cooked chickpeas near the end. Chickpeas add a pleasantly firm bite, while potato makes the curry thicker and more filling.

Use another green: Replace up to half of the dill with chopped spinach, fenugreek leaves, or tender mustard greens. Spinach is the mildest substitute and cooks down quickly; fenugreek and mustard greens taste more assertive. If fresh curry leaves are unavailable, leave them out rather than substituting a large amount of curry powder, which has a different flavor. A small pinch of dried curry leaves can work, though the aroma will be less vivid.

Change the heat or richness: Omit the green chile for a gentle version, or add a pinch of red chile powder with the ground spices for more warmth. For a richer, slightly sweeter finish, stir in ¼ cup (60 ml) coconut milk after the lentils are cooked and warm gently without boiling hard. Coconut milk softens the sharp herbal notes, so add lemon at the end and taste again.

Try a different lentil: Yellow split mung beans can replace the red lentils, but they may need a little longer to soften and can make a slightly lighter-tasting curry. Toor dal is another good choice and has a pleasantly earthy flavor; cook it until very tender before combining. Follow the package’s cooking guidance, since age and variety affect how quickly dried lentils become soft.

Storage and Reheating

Let the curry stop steaming heavily, then transfer it to a shallow, covered container and refrigerate it within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The lentils thicken as they sit, so add a tablespoon or two of water when reheating each portion. Warm it in a saucepan over medium-low heat, stirring often, or microwave it in a covered, microwave-safe container in short intervals, stirring between them. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer.

You can freeze the curry in meal-size containers for up to 2 to 3 months for best quality. Leave a little room at the top because the mixture expands as it freezes. Thaw it overnight in the refrigerator, then reheat thoroughly, adding water to restore a spoonable consistency. The dill’s fresh aroma is brightest on the day it is made, but a squeeze of lemon and a little freshly chopped dill or cilantro after reheating help refresh the flavor. Avoid repeatedly warming and cooling the whole pot; heat only the amount you plan to serve.

Frequently Asked Questions

Can I make dill curry without fresh dill?
Fresh dill gives this recipe its defining flavor, so dried dill will not taste exactly the same. If fresh dill is unavailable, use about 2 tablespoons (4 g) dried dill as a starting point, adding it with the tomato so it has time to soften. The result will be less bright and more concentrated, so taste before adding extra.

Why is my curry too thick?
Red lentils absorb liquid and continue to thicken as they cool. Stir in hot water a little at a time until the curry reaches the texture you like, then taste again for salt and lemon. If you are serving it with rice, a thicker consistency is convenient; for a soup-like bowl, add more liquid.

Can I prepare it ahead?
Yes. Cook the curry up to 3 or 4 days ahead and refrigerate it promptly. For the freshest herbal flavor, you can chop the dill a few hours ahead and keep it refrigerated in a sealed container, but wait to add lemon juice until the curry is finished. Reheat leftovers to 165°F (74°C), adding a little water if needed.

Is dill curry very spicy?
As written, one small green chile gives the dish mild, adjustable heat. Leave it out for a no-chile version, or keep its seeds for more heat. You can also serve chile flakes separately so each person can season their bowl without changing the whole pot.

What can I use instead of curry leaves?
Curry leaves are aromatic leaves used in many South Indian-style dishes; they are not the same as curry powder. If you cannot find them, simply omit them. The cumin, mustard seeds, ginger, garlic, and dill still make a flavorful curry, although it will lack the citrusy, distinctive aroma that fresh curry leaves contribute.

Can I use canned lentils?
You can, but the texture will be less creamy because canned lentils are already cooked and will not break down in the same way. Drain and rinse about 2½ cups (500 g) canned lentils, then simmer them with 1½ to 2 cups (360 to 475 ml) water after making the spiced base. Mash a few lentils to thicken the curry and adjust the salt, since canned lentils can already contain sodium.

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