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Dill Leaves Recipe: How to Make it to Avail of Benefits!

Dill Leaves Recipe

Are you looking for the most authentic dill leaves recipe? Do you want to give your taste buds a stir and avail yourself of the best leafy greens? Well, if you are that health conscious, dill leaves are your go-to food item!

They happen to be extremely tasty and also can keep you healthy and fit! So, if you want to know how to make this authentic dish, all you would have to do is, read on!

Below we will not only give you the best dill leaves recipe, but will also make sure you avail yourself of all the benefits it provides humankind! So, let’s not waste anymore time and take dive right in to see how to make it in the best way!

Dill Leaves Recipe


Including clean green leafy vegetables in your eating plan is really a good way to boost the nutritional content of your meal options. Spinach leaf, fenugreek leaves, amaranth leaves, and even dill leaves can be used. Each one of these is beneficial to use in your daily diet.

Dill leaves are an example of fiber-rich food. When decided to add to different recipes, it has musky yet unique flavors. It not only brings a beautiful green tint to the meal, but it also adds flavor, seeking to make it healthier. Distinct people use different names for dill leaf. Suva sabzi is named suva sabzi in Hindi.


Following the festive period, we are always looking towards something simplified yet flavored. This is a delicious big reveal on Moong Dal, light as well as an incredibly simple staple. The Dill Leaves add an incredible crispness to the flavor and appearance of the Mung Daal. Initiate the year off right with this Moong Dal with Dill Leaf.

Preparation Time: 5 minutes

Cooking Time: 20-25 minutes

4 servings


  • Moong Dal – 1 bowl
  • Dill Leaf – a handful chopped
  • Oil – 1 tablespoon
  • Cumin Seeds (Jeera) – 1/2 teaspoon
  • Turmeric Powder/Haldi – 1/8th teaspoon
  • Asafetida/Hing – 1/8th teaspoon
  • 1 sprig of curry leaves
  • One tablespoon diced garlic
  • 1 tablespoon diced green chili to taste
  • To taste, add salt.
  • 4 cups lime juice (for seasoning) – 4 cups water


  1. Roughly sliced the dill leaves. Put down.
  2. Rinse and discharge the Mung Daal, then cast aside.
  3. Warm the Oil in a frying pan over a moderate flame, then contribute the Cumin Seeds. Enable to heat up.
  4. Combine the asafetida, turmeric powder, and curry leaves in a mixing bowl. Blend them.
  5. Stir in the coriander and green chilies. Thirty seconds in the microwave.
  6. Add the washed Moong Daal, water, dill leaf, and season with salt and pepper. Stir.
  7. Cook and stir, and incorporate any bubbles that develop.
  8. When the Daal is done, turn down the heat and transmit it to a bowl.
  9. Season with fresh lemon juice and start serving with Parathas or rice.


  1. Do you love to consume dill? Include more!
  2. Are you planning to offer afterward? As the Daal absorbs the fluid, add a little more water and bring to a simmer while constantly stirring on a medium-high flame.


Dill Leaf Soup, also known as bassaru, is a tasty and nutritious list of ingredients made with yellow lentils/toor dal, dill leaves, and other ingredients. This dish can be represented on its own or with Ragi mudde.

Dill leaves are high in vitamin A, and toor dal/split pigeon peas are rich in dietary fiber and folic acid, which is essential for all females.

Time to prepare: 25 minutes

3 servings


  • 3/4 cup yellow lentil / Toor dal
  • 1 tablespoon sunflower oil
  • Onion – 1
  • 1 teaspoon cumin seeds
  • 2 dried red chili
  • Mango pickle – a small amount
  • 1 teaspoon coriander seed
  • 1 grated ginger
  • 2 cloves of garlic
  • 1/2 cup cut dill leaves
  • 1/2 cup diced coconut
  • Tomato – 1
  • To taste, add some salt.
  • Cilantro leaves – for decoration
  • For seasoning, use a spring onion.
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  1. Soak the toor dal and pressure simmer it for 2 to 3 honks. The water level must be at least 1/2 inch higher than the toor dal. Allow the first ringing to be at a high temperature and the following food to moderate heat.
  2. Simply stir the dal and tuck it away.
  3. Slice the onion, finely chopped garlic, and tomato approximately.
  4. In a tray, heat the oil. Medium heat the cumin seeds, onion, parched red chili, coriander seeds, tamarind, ginger, and finely chopped garlic until the onion is transparent. Now combine the dill leaf and stir-fry until squishy.
  5. To make a delicious, fine consistency, combine the sautéed additives with the grated coconut and tomato.
  6. Combine the ground paste with the boiled dal. If necessary, add more water and bring to a simmer.
  7. Soup with dill leaf is fully prepared. Season with cilantro and serve immediately with Ragi mudde.


  1. Lime slices can be used in place of tamarind.
  2. Adjust the flavor profile to your liking. If desired, red chili powder can be added.
  3. If desired, you could also tone down it with curry leaves and coriander seeds.


One of the perfect accompaniment dishes is made with a lime vinaigrette and lots and lots of raw dill, zucchini, sweet onion, and delicate leafy lettuce.

The clothing is light, simple, and delectable… and you almost certainly have everything you could want on the side! The Lemon Vinaigrette is light and lemony (use lemon zest if possible, it plays a very important role), and the citric acid adds a very little zip to the side dish. The homestyle dressing emerges together quickly and is deliciously sprinkled over the smooth buttery leafy greens.

There will be plenty of dressing in this dish; utilize little or as many as you prefer. The dressing continues to keep well in the refrigerator, and neither of the flavorings potentially ruin, so it will last for around a week. This dish is ideal for a fast lunch or dinner with shredded chicken or prawns!


  • 8 cups red leaves salad
  • 1/3 cup thinly sliced dill
  • 1/3 cup disintegrated feta cheese
  • 1/2 finely chopped English cucumber
  • 1/2 finely chopped sweet white onion
  • 3 tablespoons of olive oil
  • 1 teaspoon lemon juice
  • One Tablespoon white vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon mustard dijon
  • season with salt and pepper to taste


  1. In an airtight container or another canister, merge all of the dressing additives. Rattle to combine.
  2. In a large mixing bowl, combine all marinade ingredients.
  3. Sprinkle with dressing, toss with tongs, and utilize right away.



  • 1 cup Sabsige Soppu / Dill leaves
  • 1/2 cup green gram dal or split moong dal
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 3-4 green chilies, cut open
  • 1-2 tablespoons Ghee/Oil/Ghee and Oil mixture
  • 3-4 garlic granules
  • 1/2 teaspoon mustard
  • 1/2 teaspoon cumin/jeera seeds
  • 14 teaspoon Asafetida/Hing
  • 1 Red Chili, shattered
  • a couple of curry leaves
  • Season with salt to taste
  • Lime juice


  1. Dill leaves should be cleaned, washed, and chopped fresh.
  2. Pressure cook and rinse Moong dal for 3-4 whistles with Haldi and plenty of water. Mash well and set aside.
  3. Heat the ghee/oil/ghee + oil mixture in a skillet / Kadai. Smash or cut up the garlic and add the curry leaves. Cook until the garlic is golden.
  4. Sauté coarsely diced dill leaf and a small whole green chili in the Kadai for 2-3 minutes.
  5. Baked mashed dal should be added to the sautéed dill leaf.
  6. As needed, season with salt and water. Mix. Saute and cook for 6-7 minutes, or until the greens are cooked, and the dal is melded.
  7. Finally, add lime juice to the roasted dal. Turn off the computer. Sputter mustard, jeera, curry leaves, and hing in ghee to make a tadka.


  1. Dill has a pungent flavor, so if you might not like it, decrease the quantity.
  2. You can adjust the amount to your personal taste.
  3. Tuvar Dal or Moong Dal can be used.
  4. Dill leaves dal can be made without the addition of garlic.


Preparation Time: 10 minutes

Cooking Time: 20 minutes

Portions: 3 portions

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  • 1 tablespoon ghee (clarified butter)
  • 5-10 teaspoons black pepper/kali mirch
  • 1 cardamom stick / 1 dalchini
  • 6 lavang cloves
  • 1-2 teaspoons star anise/chakra phool
  • 1 tej patta / bay leaf
  • 1 onion, moderate size (thinly sliced)
  • 10 cauliflower / gobi (florets)
  • 1 tablespoon ginger-garlic paste
  • 1 tomato, moderate (finely chopped)
  • 1-2 green bell peppers (slit lengthwise)
  • 1-2 carrots, comparatively tiny (chopped)
  • 1 pound basmati rice (soaked 20 minutes)
  • 1 dill leaf bunch (roughly chopped)
  • 2 cups water, seasoned to taste


  1. To begin, heat clarified butter in a cooker and continue cooking salt and pepper, star anise, cardamom, star, and bay leaves.
  2. Furthermore, add finely diced onions and stir occasionally until softened.
  3. Moreover, add the ginger-garlic slurry and continue cooking.
  4. Similarly, sauté the vegetables and green chili until they are soft.
  5. In regards, add carrots and gobi or other veggies of your preference. Well-sautéed.
  6. After that, add the drenched basmati rice. Basmati rice should be soaked for 20-30 minutes.
  7. Cook for a moment without splitting up the rice grains.
  8. Stir to combine dill leaf as well.
  9. In addition, 2 glasses of water should be added.
  10. Mix well and season with salt to taste.
  11. Cover and simmer for 2 buzzers on medium-high heat.
  12. Eventually, the dill pulao is done and willing to deliver with raita.
  13. To begin, always keep the rice-to-water proportion at 1:2.
  14. Moreover, you can add whatever veggies of your preference.
  15. To start making it even richer, add dried fruit.
  16. Eventually, dill pulao pairs well with onion tomato raita.


Dill is a savory component that is simple to incorporate into your cooking. Here are several ideas for using fresh dill in your cooking:

  1. It can be used as a seasoning for curries or roasted cauliflower.
  2. Serve it on top of chilled cucumber salad dressings.
  3. It’s delicious in potato salad dressings and on baked or cooked vegetables.
  4. Serve it with gravlax.
  5. Combine it with yogurt-based dips such as tzatziki.
  6. Slice it up and toss it into salad dressings.
  7. It can be used to season fish, meat, or eggs.
  8. It’s great in baked goods.
  9. Insert it into condiments, broths, or prepared foods.
  10. Dried dill could also be added to dips, curries, and starch, meat, or tuna vegetables to enhance the flavor.


  1. To stockpile fresh dill, delicately spritz the leaf with clean water, after which cover the twigs in a clean cloth and put them in a zip-top plastic container.
  2. Refrigerate the dill for close to per week in the veggie cabinet. You could also defrost fresh dill for maximum durability by washing and putting the twigs in a thin line on a baking tray in the refrigerator.
  3. Transmit the iced twigs to a freezer-safe pouch and store them in the refrigerator for 6 months for the delicious taste.
  4. Iced dill could be used in preparing food so without refreezing. Dehydrated dill and dill seedlings must be kept in a cool, dry place.


Dill (Anethum graveolens) is just a plant used in both European and Asian cooking styles. The leaf, also known as dill weed, has skinny twigs with interchanging smooth leaves and brown, plain, odd-shaped seeds. The leaves have a nice green grass flavor, but the seeds are much more fragrant, with a subtle lemon flavor comparable to caraway seeds.

Dill is a plant and clove that is frequently used to enhance the flavor of different dishes. It’s frequently served with salmon, vegetables, and condiments made with yogurt.

Dill is highly nutritious and has customarily been enough to treat various conditions, including gastrointestinal issues, infant colic, and gum disease.


Dill, which is full of antioxidants and an excellent form of vitamin C, magnesium, and vitamin A, may have a wide range of health benefits, including safeguarding against cancer and cardiovascular disease.

It is significant to mention, even so, that almost all research findings on the advantages of dill use dill leaf extract. As a result, it’s uncertain if eating fresh or dried dill seems to have the same influence.

In just about any particular instance, dill seedlings, as well as leaves, could both add flavor and a splash of color to a number of flavors. Clean dill can be properly sealed for a range of over a week in the refrigerator as well as several months in the refrigerator.

All in all, dill is a scrumptious perennial plant and flavoring that can supplement your eating plan with nutrients.

So, do try out the dill leaves recipe and let us know how it turned out to be in the comment section below!


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