Dill is known as Shepu in Marathi and Suva bhaji/Sabsige soppu in Kannada. Although in most parts of the world, dill is considered a herb to be used for garnish or in pickles, sauces and dressings. But back in India it is used as a regular vegetable/greens to make curries and bhaji. Although dill is considered to be native of the Mediterranean region, I’ve seen it abundantly grown in the regions I am aware of, that is Karnataka and Maharashtra states in India. It is very much part of the local cuisine and the preparations are known Shepu Bhaji(dill curry) is prepared in the Maharashtrian region, whereas in Karnataka, a pilaf preparation is known as Sabsige Soppu Bhaath(dill rice).
Dill is very aromatic and gives a tangy flavor to the pickles or salad dressings. It has lot of health benefits and is considered to protect against free radicals and carcinogens, an anti-bacterial spice and the most helpful and flavorful way of preventing bone loss. So next time you come across (preferably at an Indian Store reason being, it is sold as a vegetable and not a herb !) a bunch of these aromatic greens, pick it up to make this flavorful curry. I guess this preparation is a special North Karnataka/ Belgaum style of preparation because I haven’t seen any curry which includes a little rice/cracked rice other then in Belgaum and goes to My Legume Love affair MLLA - 19 by Simple Indian Food started by Susan. So for all who avoid or never tasted a dill subzi, try this version ! Its so funny, the first time E had this subzi, he name it as Dill Biryani and the only biryani to be eaten with chapati/bread !!!
4 cups fresh dill, washed , chopped
1/4 cup rice/cracked rice, soaked
1/8 cup moong dal, soaked
1 1/2 tbsp oil
2 green chilies, chopped
3 – 4 big garlic cloves, minced
1/2 cup onions, finely chopped
pinch of turmeric
salt to taste
Pre-prep: Soak the rice and moong dal in warm water for 15- 30 minutes. Drain and keep aside.
1. Heat oil in a pan, add minced garlic and sauté till you get the aroma of fried garlic.
2. Add green chilies, onions and sauté till translucent.
3. Add the soaked mung dal and rice, and roast for few minutes. Add 1/2 cup water and let it cook for couple of minutes.
4. Add the washed /chopped fresh dill leaves, salt & turmeric. Cover the lid and cook on low to medium heat for few minutes.
5. Once done, give a stir. Serve with bread/chapati/bhakri/akki roti.
Preparation Time: 15 – 20 mins
Serves: 2 - 4
Note: Increase the amount of rice to 1 – 2 cups and the recipe will be turned into a flavorful and aromatic dill pilaf/pulav !!!
Tags:Dill, subzi, subji, sowa, shepu bhaji, sabsige soppu, sapsige soppu, shepu, suva, suvani bhaji,