SHEPUCHI BHAJI / SUVA BHAJI / DILL GREENS

Maharashtrian Suva / Dill Greens or Shepuchi Bhaji is a simple, quick stir fry that uses fresh dill leaves. These light feathery leaves called Shepu in Marathi are loaded with nutrients and extremely healthy. The leaves when fresh are nice, perky and very aromatic. Try to get a fresh bundle if you can. This recipe require just a handful of ingredients, maximising on the distinct flavour of the dil leaves. Here I am sharing the recipe with moong dal but the other version is with arhar dal/ halfdone toor dal.  The addition of soaked moong dal adds a slight crunch and bite to the stir fry. Any kind of dal is always welcomed in my house, so I do make many different dal recipes and that’s why we do not get bored of eating regular dal. Suva bhaji has a strong smell and due to that smell my dear hubby never tried this suva bhaji. But I insisted him and forced him as it is highly nutricious.

Dill is one of those herbs that in effects have two different seasons. In early spring it is used for its leaves and then later in fall for its seeds. Each part of the plant has its own characteristics and properties. Dill leaves are something I had heard about, used in foccacies –a kind of Italian bread. Dill is one of the top rating dishes served new moms as it is known to aid lactation. By the way, enjoying this suva bhaji is not just limited to new moms. People of all ages can eat it and benefit from this aromatic herb!!!

INGREDIENTS:

1 Cup Yellow Moong Dal [split yellow gram]

1 Bunch Shepu Bhaji / Suva Bhaji Chopped

1 Small Onion Finely Chopped

3 tablespoon Oil

5 Garlic Cloves, chopped

3-4 Green chillies, chopped

 2 teaspoon Cumin Seeds

1 teaspoon Turmeric Powder

Salt as per taste

Chopped Coriander

METHOD:

STEP 1 – Wash and soak the moong dal for about 20-30 minutes before preparing the shepu bhaji.

STEP 2 – Wash and thoroughly clean the shepu bhaji. [ to remove the smell from the bhaji I used to boil it for about 5 minutes, then drain it in a colander]. Chop it and keep aside.

STEP 3 – Place the wide pan on heat and add oil to it.

STEP 4 – Add cumin-mustard seeds and allow them to crackle a little.

STEP 5 – Add chopped onion followed by garlic and green chillies.

STEP 6 – Then add turmeric powder and mix well.

STEP 7 – Add moong dal and mix it well. 

Cover the pan and allow the moong dal to cook for about 3-4 minutes.[ take care not to burn the dal, and you can add a tablespoon of water, if required.
 STEP 8 – Take the cover off the pan and add the chopped and blanched shepu/ suva. Toss well, season with salt keeping in mind that the greens will reduce in volume once cooked, so add salt accordingly.

STEP 9 – Mix well and cook covered for another 7-8 minutes till the greens are just cooked and not overcooked. Add chopped coriander and serve.

Serve Shepuchi Bhaji along with chapatti, bhakari and varan bhat.

NOTE: You can use shepu without  boiling, just chop it and use it.