shepu bhaji recipe | shepuchi bhaji recipe | suva bhaji with moong dal

Shepu bhaji recipe with step by step photos – simple yet tasty homely recipe of dill leaves with moong lentils.

Its been a long time since I shared any green leafy veggie recipe. This suva bhaji with moong dal is one of those sabzis or bhaji that I make at times to go along with chapatis.

The recipe comes from my mom and is very easy too. The shepu sabzi tastes good with chapatis. Also can be packed in the tiffin box.

Suva are also known as dill leaves in english and shepu in marathi language. these leaves have a strong aroma and slight pungent taste. At home usually we make this sabzi with suva or at times we make Aloo suva sabzi or Suva pakoras.

Some more veggie recipes on the blog are:

• Aloo methi
• Red amaranth sabzi
• Turai recipe

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

Shepu Bhaji

5 from 7 votes

By Dassana Amit

Shepu bhaji recipe is a simple and homely tasty recipe of dill leaves with moong dal. 

Save Saved! Pin Print

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

---

Cuisine Maharashtrian

Course: Side Dish

---

Servings 3

Units

Ingredients

• ▢ 1 bunch dill leaves - about 4.5 to 5 cups tightly packed dill leaves
• ▢ ⅓ cup moong dal - soaked in ½ cup hot water
• ▢ 1 medium onion - chopped or ⅓ cup chopped onion
• ▢ 1 green chili, roughly chopped
• ▢ 3 to 4 small to medium garlic cloves , roughly chopped
• ▢ 1 medium tomato or ½ cup chopped tomatoes
• ▢ ¼ teaspoon turmeric powder
• ▢ 1 pinch of hing (asafoetida)
• ▢ 2 tablespoons oil
• ▢ salt as required

Cook ModePrevent your screen from going dark while making the recipe

Instructions

preparation

• First, rinse ⅓ cup moong dal in plain water a couple of times. Then soak the dal in hot water for 30 minutes.
• Then pluck the leaves from the dill leaves. Rinse them very well in water. Drain in a strainer or colander. Keep aside. You will need 4.5 to 5 cups tightly packed dill leaves.
• In a mortar-pestle, crush 3 to 4 small to medium garlic cloves and 1 green chili, coarsely.
• Then chop the dill leaves. Also chop 1 medium sized onion and 1 medium tomato. Keep aside.

making shepu bhaji

• Heat 2 tablespoons oil in a pan.
• First add the crushed ginger-garlic and saute for a few seconds till the raw aroma of garlic goes away.
• Then add chopped onions. Saute till the onions turn translucent.
• Then add chopped tomatoes, ¼ teaspoon turmeric powder and 1 pinch of hing (asafoetida).
• Stir and saute till the tomatoes become slightly soft.
• Then add the drained moong dal and mix very well.
• Then add the chopped dill leaves and mix again.
• Season with salt. Stir and mix well.

cooking shepu bhaji

• Cover the pan with a rimmed lid. Add water on the lid. On a low flame cook the bhaji.
• Do check after every 3 to 4 minutes by carefully removing the lid. If the water on the lid dries up, then add some more water. In case the bhaji and dal start to stick at the pan, then sprinkle or add about 2 to 3 tablespoons of water. Cover with the rimmed lid and then cook shepu bhaji.
• Cook till the moong dal has softened.
• Once done, serve shepuchi bhaji hot or warm with chapatis.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @dassanasvegrecipes and tag #dassanasvegrecipes!

All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

Preparation to make shepuchi bhaji or shepu bhaji

1. First, rinse ⅓ cup moong dal in plain water a couple of times. Then soak the dal in hot water for 30 to 40 minutes. You can also soak mung dal in water at room temperature for an hour.

2. Then pluck the leaves from the dill leaves. Rinse them very well in water. Drain in a strainer or colander. Keep aside. You will need 4.5 to 5 cups tightly packed dill leaves.

3. In a mortar-pestle, crush 3 to 4 small to medium garlic cloves and 1 green chili, coarsely.

4. Then chop the dill leaves. Also chop 1 medium sized onion and 1 medium tomato. Keep aside.

Making shepu bhaji

5. Heat 2 tablespoons oil in a pan. First add the crushed ginger-garlic and saute for a few seconds.

6. Then add chopped onions.

7. Saute till the onions turn translucent.

8. Then add chopped tomatoes. Also add ¼ teaspoon turmeric powder and 1 pinch of hing (asafoetida).

9. Stir and saute till the tomatoes become slightly soft.

10. Then add the drained moong dal.

11. Mix very well.

12. Then add the chopped dill leaves.

13. Mix again.

14. Season with salt. Stir and mix well.

Cooking shepuchi bhaji

15. Cover the pan with a rimmed lid. Add water on the lid. On a low flame cook the shepu sabzi.

16. Do check after every 3 to 4 minutes by carefully removing the lid. If the water on the lid dries up, then add some more water. In case the shepu bhaji and dal start to stick at the pan, then sprinkle or add about 2 to 3 tablespoons of water. Cover with the rimmed lid and then cook.

17. Cook till the moong dal has softened.

18. Once done, Serve shepuchi bhaji hot or warm with chapatis.