Bachelor-friendly, Chutneys/Thogayals/Dips/Podis, Snacks, Vegan

Cashew Herb Dip

You won’t believe until you taste this dip how delicious and incredibly easy it is to make a dip at home, that too without using any dairy! Quick, easy, flavorful, creamy, and vegan cashew herb dip or spread. Not only do cashew nuts have lower fat compared to other nuts, it has heart-healthy monounsaturated fats. Ditch your cholesterol worries and go for it.
I have added dill leaves for more flavor. This is an optional ingredient.

Cashew nut – 1 cup
Garlic – 4 cloves
Water – 1/4 cup
Coconut oil / Extra Virgin Olive oil – 1 tbsp
Lemon juice – 1/2 tsp – 1 tbsp
Rosemary / Italian Herb mix – 1/2 tsp
Peppercorns – 8-10
Black salt to taste

For Garnish:
Dill leaves – 2 tbsp (optional)

Soaking Time: 6 hours
Preparation Time: 10 mins
Makes – 1 – 1/2 cup

Soak the cashew nuts overnight or for 6 hours. Drain and rinse using a strainer. Keep aside. Put the cashew nuts in the mixer jar.
Place the garlic cloves (with the peels) on a pan on fire to roast them. You may roast them directly on fire also. Once they get roasted and soft, remove the peels. Add peeled garlic to the mixer jar.
Add the remaining ingredients; coconut oil, lemon juice, rosemary/Italian herbs, peppercorns and black salt into the mixer jar. Blend until smooth.
Transfer to a bowl.
Taste and adjust salt and seasonings.
Add finely chopped fresh dill leaves. Serve with crackers or spread on bread.

You can refrigerate the dip for a few days.

Everyday Simple Recipes, Side Dishes, Vegan

Dill Leaves Mung Dal Subzi

Dill Leaves Mung Dal SubziDill leaves have anti-oxidant, disease preventing, and health promoting properties. It contains no cholesterol, is low in calories, and helps lower cholesterol levels. I have only seen this leaf in the markets of metro cities. It has a unique flavor. It can be mixed in certain dosa batters (like akki roti). Here is a simple and tasty subzi using dill leaves. Dill leaves are called sabbasige soppu in Kannada, sada kuppi in Tamil, and Sathakuppa in Malayalam. I really wonder why it is not cultivated widely. Because of its medicinal properties, it is used in Ayurveda.


Dill Leaves (cleaned, washed, chopped) – 3 tightly packed cups
Split mung dal – 2 tbsp
Onion – 1 medium sized
Garlic cloves – 2
Green chilies – 3
Mustard seeds – 1/2 tsp
Turmeric powder – 1/4 tsp
Grated coconut – 2 tbsp
Cooking Oil – 1 tsp
Salt to taste

Preparation time: 20 mins
Cooking time: 10 mins
Serves: 3

Method: Soak split mung dal in water for 2 hours. Soaking is optional. You can directly wash and cook the mung dal. Be careful not to overcook the mung dal. Do not let the dal get mashed. In low fire, this would take about 5 mins. Turn off, drain any water, and keep aside. Chop, garlic, green chilies, and onion separately. Discard the stems, use only the leaves. Clean, wash, and chop the dill leaves.

Place a pan on fire (Use iron kadai to get maximum health benefit), add oil and mustard seeds. When the mustard seeds splutter, add chopped garlic. Saute until garlic turns color. Add chopped green chillies and onion. Cook until onion turns pink. Turn off the fire, add chopped dill leaves and stir. Do not cook the dill leaves in fire because that will diminish its flavor and goodness. Heat in the iron kadai is enough to cook the dill leaves. Keep covered for a minute or two. Mix cooked mung dal. Garnish with coconut. Serve along with rice or roti.

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