Shepu bhaji recipe with step by step photos. This Suva Bhaji is an easy, quick and homely, yet tasty recipe of fresh dill leaves, cooked with green gram (moong lentils), onion, garlic and some basic spices. This recipe is also vegan.
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 bhaji with suva or at times we make Dill Leaves Recipe with potatoes or crispy, crunchy Suva pakoras.
This suva bhaji is a personal as well as a family favorite because it is super easy to make. The recipe does not include any unique ingredients that are difficult to source. Most of the spices and other ingredients are always available in an Indian home kitchen.
This shepu bhaji will taste really good with chaptis, paratha or phulkas. You can even have it as a side dish with your dal-rice combination.
How to make 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 of 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. Stir often.
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. Stir and mix very well.
12. Then add the chopped dill leaves.
13. Mix again.
14. Season with salt according to taste. 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 or roti or plain paratha. You can also pack it in lunch box.
Some more veggie recipes on the blog are:
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Shepu Bhaji | Suva Bhaji
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
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 shepu bhaji hot or warm with chapatis or paratha. It can also be packed in tiffin bix with chapati.
Notes
- This recipe can be easily scaled as per your requirements.
Nutrition Info (Approximate Values)
This Shepu Bhaji post from the archives, originally published in March 2017 has been updated and republished on January 2023.
Hi
Can we make this schepuchi bhaji in cooker to make it little faster?
You can but the dill leaves will become too soft and can become mushy.
Simple and lovely
thanks.
All recipes are fantastic!. Whats d name of other curry in pic??
Thanks Chandana. It is Veg shakuti. Its a spicy goan veg curry. i will add the recipe in some time.