Dill Leaves called as Shepu in Marathi and Sabbasige soppu in Kannada is a simple with a decent fragrance leafy vegetable available through out the year. The most common form of using this vegetable in Indian cuisine is a quick stir fry served along with Roti/Chapati. The stir fry sabzi can be prepared with any of the dals like moong dal / toor dal by soaking it for required time. I usually make Pulav on the weekends as a Brunch since we wake up very late :) This will be a mix of almost all the vegetables that I find in my kitchen! Methi Pulav is the regular one for which I have already shared the details. I do not find much difference in the procedures for preparing any vegetable Pulav. It can be almost same, but you should be sure of the quantity of spices or the salt to be added :) Here is the procedure that I follow to prepared Dill leaves Pulav.
Ingredients:
Rice - 2 1/2 cups
Dill Leaves - Finely Chopped 1 1/2 cups
Carrot - 1/2 cup
Peas - 1/2 cup
Onion (optional) - 1 sliced
Water - 2 glass
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Spices:
Bay Leaf - 2-3
Star Anise - 2-3
Cinnamon sticks - 2
Masala:
Red chilli powder - 2 tsp
Garam Masala powder - 1/2 tsp
Coriander Powder - 1 tsp
Salt - As required
Sugar - 1/2 tsp
1. Soak rice in water for around 15 mins.
2. Wash Dill Leaves and chop then finely. Wash carrot and chop it into small cubes.
3. Heat oil in a cooker, add mustard and cumin seeds. Allow them to splutter. Add all the spices given in spices section.
4. Add chopped carrot, peas, saute for few mins. 
6. Add red chilli powder, Garam masala, coriander powder, salt sugar and mix well.
8. Cover the cooker lid and allow this to get cooked for around 3 whistles.
Notes:
You can also add chopped onions/ tomato.