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In Iran, dill is known as shevid and is sometimes used with rice and called shevid-polo. It is also used in Iranian aash recipes, and is also called sheved in Persian. In India, dill is known as shepu (à¤¶à¥à¤ªà¥) in Marathi and Konkani, savaa in Hindi or soa in Punjabi.In Telugu, it is called Soa-kura (for herb greens).n Serbia, dill is known as mirodjija and is used as an addition to soups, potato and cucumber salads and French fries. It features in the Serbian proverb Ð±Ð¸ÑÐ¸ Ð¼Ð¸ÑÐ¾ÑÐ¸ÑÐ° Ñ ÑÐ²Ð°ÐºÐ¾Ñ ÑÐ¾ÑÐ±Ð¸ /biti mirodjija u svakoj Äorbi/ (to be a dill in every soup) which corresponds to the English proverb to have a finger in every pie.
Dhal preparations can be eaten with rice, as well as Indian breads in North India. In India, it is eaten with rice and with a wheat flatbread called roti. The manner in which it is cooked and presented varies by region. In South India, dhal is primarily used to make the dish called sambar.It is also used to make pappu that is mixed with charu and rice.he outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka. The word dal is also used to name the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan and Bangladeshi cuisine.