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.

shepu bhaji

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:

Shepu Bhaji

5 from 1 vote
shepu bhaji recipe is a simple and homely tasty recipe of dill leaves with moong dal. 
shepu bhaji recipe, shepuchi bhaji recipe, suva bhaji recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
Course:side dish
Cuisine:maharashtrian
Servings (change the number to scale):3
(1 CUP = 250 ML)

INGREDIENTS

  • 1 bunch dill leaves - about 4.5 to 5 cups tightly packed dill leaves
  • 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 shepuchi bhaji hot or warm with chapatis.
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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.

moong dal to make suva moong dal sabzi recipe

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.

dill leaves to make suva moong dal sabzi recipe

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

making suva moong dal sabzi recipe

4. then chop the dill leaves. also chop 1 medium sized onion and 1 medium tomato. keep aside.

making suva moong dal sabzi recipe

making shepu bhaji

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

making suva moong dal sabzi recipe

6. then add chopped onions.

onions for making suva moong dal sabzi recipe

7. saute till the onions turn translucent.

onions for making suva moong dal sabzi recipe

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

tomaotes for making suva moong dal sabzi recipe

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

making shepu moong dal bhaji recipe

10. then add the drained moong dal.

making shepu moong dal bhaji recipe

11. mix very well.

making shepu moong dal bhaji recipe

12. then add the chopped dill leaves.

making shepu moong dal bhaji recipe

13. mix again.

preparing shepu moong dal bhaji recipe

14. season with salt. stir and mix well.

preparing shepu moong dal bhaji recipe

cooking shepuchi bhaji

15. cover the pan with a rimmed lid. add water on the lid. on a low flame cook the shepu sabzi.

preparing shepu moong dal bhaji recipe

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.

preparing shepu moong dal bhaji recipe

17. cook till the moong dal has softened.

shepu moong dal bhaji recipe

18. once done, serve shepuchi bhaji hot or warm with chapatis.

suva moong dal sabzi

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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