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 green leafy veggie recipes on the blog are – aloo methi, amaranth (chauli) bhaji, palak aloo, palak paneer, methi thepla and malabar spinach curry.
suva bhaji or shepu bhaji recipe below:
shepu bhaji recipe | shepuchi bhaji recipe | suva bhaji recipe
shepu bhaji recipe - simple and homely tasty recipe of dill leaves with moong dal.
ingredients (1 cup = 250 ml)
- 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 (lahsun), roughly chopped
- 1 medium tomato OR ½ cup chopped tomatoes
- ¼ teaspoon turmeric powder (haldi)
- 1 pinch of hing (asafoetida)
- 2 tablespoons oil
- salt as required
how to make recipe
preparation for shepu bhaji recipe:
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 recipe:
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.
cover the pan with a rimmed lid. add water on the lid. on a low flame cook the shepu 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.
how to make shepuchi bhaji or shepu bhaji recipe:
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.
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.
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.
Chandana says
All recipes are fantastic!. Whats d name of other curry in pic??
dassana amit says
Thanks Chandana. It is Veg shakuti. Its a spicy goan veg curry. i will add the recipe in some time.