My experiments with soups continues. My farmer has been giving me dill of late. I have never used this herb before. I tried using it to make a green smoothie, but I found the taste not to my liking. I therefore decided that it would be better to cook the dill rather than have it raw. That’s when the idea of a dill soup came up. Of course, I discussed the idea with Hari and he was very enthusiastic. Without further ado, we decided to make a kind of “Indian” dill soup. We bunged in whatever vegetables we had on hand and are normally used in soups. Needless to say, the result was outstanding. I have had several requests for the recipe. So, the dill soup jumps the queue of other dishes waiting to be put on the blog.

Ingredients
1 cup Bengal gram
2 cups of chopped cucumber
1 cup sweet corn
1 cup of chopped onions
1 cup of chopped carrots
2 cups of chopped elephant yam
1 cup of dill
1 tbsp chopped coriander leaves
2 bay leaves
Salt and pepper to taste
Method
Rinse and transfer the Bengal gram to a pressure cooker
Add the bay leaves and 3-4 cups of water
Cover and cook for 4-5 whistles
Let the steam release naturally and open the lid
Remove the bay leaves
Mash the Bengal gram well
Set aside
Heat a wok and add the onions
Sauté till they turn translucent
Add this to the cooked Bengal gram
Add all the other vegetables (except the dill)
Cover and cook on low flame for 15-20 minutes
Once the vegetables are well cooked, add the dill
Add salt and pepper
Mix well
Remove from flame and serve hot
Enjoy!