Dill is a aromatic herb with a distinct smell and pungent flavour of its own kind. Dill is known as Suva bhaji or Sabsige soppu in Kannada. Dill can be used for garnishing soups, dals, sambars or rasam. A few sprigs of dill are enough to fill your sambar with its strong flavour. I was amazed when my friend Seema bought few bunches of Dill at the Indian Supermarket. This is the recipe I got from her.
2 bunch dill leaves
5 green chillies
1/2 tsp mustard
1 tsp oil
1 tbsp mung dal
Soak mung dal in water for 30mins. Drain the water and set aside the dal. Clean and rinse dill leaves in water. Drain the water and chop the leaves. Set aside.
Heat oil in a kadai, splutter mustard seeds, add green chillies, add mung dal and fry till it gets light dark colour. Now add dill leaves. Add very little water. Add little salt and cover the kadai. Cook on low flame. The dill leaves on cooking wilt and the quantity reduces a lot, so be careful with the amount of salt you add. Cook for 5 minutes. Put it on a high flame to evaporate all the water.
Serve with chapati. Do not worry about the little quantity of the curry that a bunch of dill yields, the curry is very aromatic and it eats like pickle.