Shepu Bhaji | Suva Bhaji
User Reviews
5
Shepu Bhaji | Suva Bhaji
Description
This recipe involves washing and chopping fresh dill leaves (shepu/suva) finely, then sautéing a paste made from garlic and green chili. Onions and tomatoes are added with turmeric and a pinch of hing (asafoetida), cooking until soft and fragrant. Soaked moong dal is stirred into the mixture alongside the chopped dill leaves, allowing the dal to cook through and blend with the flavors.
The result is a gently spiced, moist bhaji with the distinctive fresh and slightly sweet flavor of dill balanced by the earthiness of moong dal and the savory aromatics. The tender texture combines tender greens with soft lentils that meld with the cooked vegetables.
Shepu Bhaji can accompany a main meal, paired with rice or bread. The recipe can be adjusted in quantity, making it adaptable for various serving needs.
Ingredients
- 1 dill about 4.5 to 5 cups tightly packed dill leaves, bunch of leaves
- ⅓ cup moong dal - soaked in ½ cup hot water
- 1 onion chopped or ⅓ cup chopped onion, medium
- 1 green chili roughly chopped
- 3 to 4 garlic cloves roughly chopped, small to medium
- 1 tomato or ½ cup chopped tomatoes, medium
- ¼ teaspoon turmeric powder
- 1 hing asafoetida, pinch
- 2 tablespoons neutral cooking oil generic cooking 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 up or down according to the number of servings required.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 441mg | 18% |
| Potassium | 606mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 5625IU | 113% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 65mg | 72% |
| Vitamin E | 4mg | |
| Vitamin K | 2µg | |
| Calcium | 168mg | 17% |
| Vitamin B9 (Folate) | 112µg | |
| Iron | 6mg | 33% |
| Magnesium | 44mg | 11% |
| Phosphorus | 61mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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