CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Dill leaf — sharp, pungent, and refreshingly aromatic — is one of nature’s most versatile greens. Known locally as Suva Bhaji or Shepu, this herb brings not only zest to food but also a host of wellness benefits. Available all year round, dill can easily become a staple in our kitchens — whether stirred into lentils, kneaded into parathas, or tossed into continental dishes like pasta and gnocchi.
Having cooked with dill across cuisines, I can vouch for its magic. My favourite experiment? A potato-semolina gnocchi flavoured with dill, paired with saffron cream sauce and wild mushrooms — pure delight on a plate!
- Rich in Iron, Calcium, and Antioxidants — Dill Strengthens Immunity, Calms the Mind, and Aids Digestion
- From Curries to Continental Plates, This Aromatic Herb Elevates Flavour, Fitness, and Everyday Wellness
Before using, always refresh dill in chilled water to retain its texture and aroma. Whether fresh or dried, it remains what I like to call a “multi-tasking flavour bunch” — rich in taste and nutrition alike.
🌿 Health Benefits of Dill Leaves
- Excellent source of manganese, iron, and magnesium.
- Rich in calcium, supporting strong bones and teeth.
- Aids kidney and spleen health, and helps prevent infectious diarrhoea.
- Promotes bile and digestive secretions, easing digestion.
- Acts as a natural immunity booster and anti-bacterial agent.
- Has calming properties, helpful in managing insomnia and stress.
- Assists in diabetes management and prevents bloating or gas.
- Offers free radical protection and helps stop hiccups.
🍽️ Culinary Wonders of Dill
- Add to mixed dal vadas or moong dal tadka for a fragrant monsoon twist.
- Mix into cucumber–mint–yogurt dips for refreshing summer salads.
- Knead into parathas or the stuffing with sweet potato, green chilli, and jeera.
- Perfect for seafood — pairs beautifully with salmon, prawns, and bassa.
- Try Dill aur Soy ka Dum Pulao — brown rice flavoured with bay leaf, pepper, and chilies, served with boondi raita.
- Use in tuna or potato salads, mayo-based dressings, or garlic-dill bread rolls for a continental flair.
Chef’s Signature Dill Recipes
DILL WALE AATISHI ALOO
[Dill and spiced potatoes]
Ingredients
Sweet potatoes- 400 gms. Peeled and cubed
Oil/ghee- 2 tbsp.
Hing- ¼ tsp
Slit green chilies- 2-3 no.
Ginger- 1 tsp chop
Curry leaves-8-10 no
Salt to taste
Red chili powder- ½ tsp
Turmeric powder-1/4 tsp
Dhaniya powder- 1 tsp
Water-2-3 tbsp.
Fresh dill leaves- 2 tbsp. chop
Aamchur powder-1/2 tsp
Lime juice-1 tsp.
Method
- Prepare the sweet potatoes and all other ingredients.
- Heat oil/ghee in a pan and add the ingredients to temper one by one and then add in the sweet potatoes and mix well.
- Add little water and salt and cover, cook them in steam for 12-15 mins.
- Now add in the powdered spices, mix well and add dill leaves- roughly cut and saute for 1-2 mins.
- Finally add aamchur, lime and toss – serve hot.
DILL AUR SOY WADI KI SUBZI
[dill with soy chunks in a mild spice mix]
Ingredients
Dill leaves- ½ cup roughly cut
Soy chunks -1 cup soaked in warm water -10 mins.
Oil/ghee- 2 tbsp.
Ginger garlic paste- 1 tsp
Chop green chilies- 1 tsp
Dry red chili-1 -2 no
Onions-1/2 cup chop
Tomato- 1 small chop
Turmeric powder-1/4 tsp
Dhaniya jeera powder- 1 tsp
Red chili powder-1/4 tsp
Salt to taste
Curd- 2 tbsp.
Aamchur powder-1/2 tsp
Water-1/4 cup as needed.
Method
- Prepare all the ingredients for the subzi.
- Heat oil/ghee in a pan add in onions and saute till pink, add in the ginger-garlic chilies and saute.
- Add in tomatoes and all powdered spices little water and soy chunks and bhunao.
- Cover and simmer for 8-10 mins then add in thick beaten curd and mix well, simmer add dill leaves and cook for another-4-5 mins. Serve hot with phulkas, chapati.
DILL & PRAWN PASSION SUMMER SALAD
Ingredients
For the body of the salad:
Boiled eggs-1 no cubed.
Prawns- 500 gms, shelled, deveined, poached/boiled/grilled.
Cucumber-1/2 cup cubed.
Shallots-3-4 no sliced.
For the base of the salad
iceberg or assorted lettuce-1 cup.
for the dressing of the salad
dill leaves- 2 tbsp. chop
mayonnaise – 1 cup
mustard paste-1/2 tsp
lime juice- 1 tsp
salt and pepper to taste
white wine-2 tsp.
for the garnish of the salad
micro-greens/cherry tomatoes/bell peppers/ seeds/nuts.
Method
- Assemble all the parts of the salad as per the above list.
- In a mixing bowl combine together the ingredients for the dressing and mix well.
- Add in the body of the salad to the dressing and toss well.
- Arrange the base on a salad plate and top with the body and dressing, garnish appropriately and serve chilled.
SPICED DILL PILAF RICE
Ingredients
Basmati rice- 1 and half cup
Oil/butter-2 tbsp.
Garlic- 1 tsp sliced
Onions- ½ cup chopped.
Bayleaf-2 no
Peppercorns- 4-5 no
Salt and pepper to taste
Veg stock/ water- 3 cups approx.
Assorted toasted nuts/seeds- for garnish.
Method
- Pick, wash and soak the rice for 12-15 mins.
- Heat oil/butter in a pan add in the whole spices followed by onion and garlic and saute well.
- Add in the drained rice, salt and pepper mix well and add double the amount of water or stock and bring to a boil, simmer cover and cook the rice, once water is absorbed add in the dill leaves and cook another 2 mins.
- Once done serve hot garnished with nuts/seeds and serve with dals, kormas, curries, non-veg gravies etc.
Chef’s Takeaway
Dill is far more than just a garnish — it’s a wellness enhancer that supports body, mind, and spirit. From balancing blood sugar to calming nerves and enriching taste, this humble herb proves that good health can indeed begin in your kitchen.
So this weekend, go green — add a dash of dill and a dose of vitality to your plate!
