A mildly flavoured one pot rice dish, with the subtle citrusy-grassy fragrance of fresh dill leaves (of the aniseed or saunf plant), studded with chickpeas or red kidney beans & fresh spinach leaves. Ideal for days without too much masala in your food, yet ensuring your daily intake of protein, vitamins, fibre & probiotics, all-in-one-meal.
Good dish for a mid-week night or a quick lunchbox with some plain yoghurt & onion salad.
It has incredibly therapeutic digestive, anti-flatulent & anti-microbial properties, being blessed as it is with a wide array of nutrients including vitamin A, B, C, D, folate, flavonoids, magnesium, potassium, iron, zinc & dietary fibre to name a few. Great for bone health, regulation of diabetes & insomnia.
These versatile, hair-like green leaves with a delicate flavour can be added to just about anything, sauces, dips, meat n fish marinades, salads, veggies, rice, bread & so on.
Dill with it and see for yourself! Here’s another awesome recipe for Dill with Lentils – Shepu / Suva Dal
Recipe to Chana Suva Pulao
Ingredients (Serves 4 persons)
- 1 cup chickpeas or green chickpeas / chholia / harbhara, boiled with salt
- 1 cup dill leaves / suva / sabsige soppu/shepu, washed & chopped
- 1 cup spinach leaves / palak, washed & chopped
- 2 cups Basmati rice /any other long grained rice, washed & soaked in 3.5 cups water
- 2 tablespoons oil
- 10 cloves garlic, finely chopped
- 1 large onion, sliced
- 1 bay leaf
- 2 green cardamoms / elaichi, lightly crushed but whole
- ½ teaspoon Kashmiri red chilli powder / black pepper powder / red paprika powder
- 1 teaspoon cumin seeds / jeera seeds
- 1 stock cube /Maggi cube (veg or non veg) optional
- Salt to taste
Procedure
- Heat oil in a heavy, non-stick cooker / pressure pan. Once hot, add the bay leaf & 2 green cardamoms & stir.
- After a few seconds, add the cumin seeds & splutter.
- Add sliced onion & fry until light brown.
- Add garlic bits & stir fry another 2 minutes.
- Add the boiled chickpeas, chopped dill & spinach and ½ teaspoon salt.
- Sauté for three to four minutes until slightly light brown or dark.
- Add the stock cube, rice with 3.5/ 4 cups water (it was soaking in), salt to taste & mix well.
- Cook on full flame until the cooker reaches maximum pressure. (1 whistle)
- Lower the heat & allow 2 more whistles on low flame. Turn off the heat.
- Allow the pressure to fall by itself and only then open the cooker.
- Open and check gently with a fork to see if the rice is completely done & all the water has evaporated. Fluff gently with the fork & toss to mix.
- Remove from the flame, cover for 5 minutes.
- Serve hot, just by itself or with some plain or mint yoghurt / pickle / onion salad.
Notes:
- This recipe can also be made using some leftover cooled cooked rice.
- Simply edit the water from the recipe & cook in a saucepan/frying pan with all other ingredients until step 7.
- Garnish with few fresh dill leaves.
The Culinary Konnoisseur 
This looks very tempting, but I was of the opinion that chickpeas brought on flatulence,and you say the opposite,I do enjoy dill leaves for their flavour
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