In India, dill seed is known as ‘savaa’ in Hindi or ‘soa’ in Punjabi. In Telugu, it is called ‘Soa-kura’ (for herb greens). In Gujarati, it is known as suva. Dill is prepared in the manner of yellow moong dal as a main-course dish. It is considered to have very good antigas properties, so it is used as mukhwas, or an after-meal digestive. It is also traditionally given to mothers immediately after childbirth.