1bunch dill leaves- about 4.5 to 5 cups tightly packed dill leaves
⅓cupmoong dal- soaked in ½ cup hot water
1medium onion- chopped or ⅓ cup chopped onion
1green chili,roughly chopped
3 to 4small to medium garlic cloves, roughly chopped
1medium tomatoor ½ cup chopped tomatoes
1pinch of hing(asafoetida)
salt as required
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.