Shepu Bhaji (Maharashtrian Dill with Moong Dal)

Dill (shepu or suva) is used in India not as a herb but as a leafy vegetable. In Maharashtra it's cooked with soaked moong dal, garlic and chilli into a dry bhaji with a wonderful aroma – Austrian Dille in big bunches is perfect.

Video by Sanjeev Kapoor Khazana on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 20 min
• Vegan · gluten-free
• Famous in Maharashtra

Ingredients

• 2 big bunches fresh dill (about 200 g), finely chopped
• 3 tbsp yellow moong dal, soaked 30 minutes
• 2 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin
• 1 pinch asafoetida
• 5 garlic cloves, crushed
• 2 green chillies
• 1 onion, chopped
• ¼ tsp turmeric
• ¾ tsp salt
• 2 tbsp grated coconut (optional)

Method

1. Heat the oil, add mustard, cumin, asafoetida, garlic and chillies, then the onion and fry until soft.
2. Add the drained moong dal and turmeric with 4 tbsp water, cover and cook 5 minutes.
3. Add the dill and salt, stir, cover and cook on low heat for 8–10 minutes until the dal is soft.
4. Add coconut and serve with bhakri or chapati.

Tip: Use the thin stems too – they're tender and full of flavour.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.