Do try this recipe for the traditional Gujarati Suva Kadhi which make great use of Dill (Suva in Gujarati and Shepu in Marathi). It makes for a great light meal when paired with Vaal Rice or then just some steamed rice and of course, Papad.
Grind 1 Green Chilli and 1/2" piece of Ginger to a coarse paste.
Making the Suva Kadhi
To a large enough vessel, add 1/2 cup dahi, 1 tbsp besan, 1/2 tsp ginger-green chilli paste, 1 tsp sugar, just a pinch of turmeric and some salt. The turmeric is optional but I added it after talking to Ami because otherwise the Kadhi was very pale.
Mix well and ensure there are no besan lumps.
Now add 1 cup water and mix well.
Over low-medium flame, bring the Kadhi to a gentle boil.
Turn off the heat.
Add the Tempering
In a ladle, heat 1/2 tsp oil.
Add 1/2 tsp cumin seeds and wait till they start to change colour.
Add 1 split red chilli and stir-fry for a few seconds.
Add the tempering to the Kadhi and mix well.
Adding the Suva
Cover and let the Kadhi rest for at least 10 minutes.
Add 2 tbsp finely chopped coriander and 3 tbsp finely chopped dill, and mix well.
Serving Suggestions
Serve Suva Kadhi with Vaal Rice or hot steamed rice, and some papad.