Shepu Dal Bhaji | Shepuchi Bhaji is a Maharashtrian dish that combines dill (shepu or suva) with lentils (dal) and spices to create a flavorful and nutritious side dish.It’s a popular dish in Maharashtra and is often served with Indian bread like chapati or bhakri.
Shepu Dal Bhaji and Its Significance in Maharashtrian cuisine
“Shepu” refers to “dill” in Marathi,which is a green herb with feathery leaves and a distinctive flavor.”Bhaji” typically means a vegetable dish,often cooked with spices and sometimes including other ingredients like lentils.
Shepuchi Bhaji would thus refer to a dish made using dill as the primary ingredient,cooked with various spices and possibly other vegetables or components.It’s a popular Maharashtrian dish known for its unique flavor and aroma.
This bhaji is a great option for tiffin.It is loved a lot by everyone.It is a healthy and nutritious meal option as it is a combination of vege’s plus lentils.
More About Dill Leaves | Shepu
Known as Suva in Hindi,Sathakuppai in Tamil and Sowa in Bengali,fresh dill sprigs have a strong flavour and an appealing dark sea-green colour.The herb usually grows to a height of 8-30 inches characterizing feathery,fern like leaves with bright yellow flowers.
Culinary Uses Of Dill Leaves | Shepu
Owing to its aromatic fragrance and mild citrusy flavour,dill leaves or seeds of dill can often be employed as a condiment spice.Not only does it enhance the taste of dishes but also enriches the dish with healthful nutrients bestowed with numerous health benefits.Freshly chopped and sauted dill is a superb addition as a dressing for green salads,flavouring agent to add taste to soups and curries and even be consumed as a juice.Even the seeds of dill are used to flavour spicy dishes and for pickling ingredients.
Health Benefits of Dill leaves or Shepu
Apart from culinary applications,dill leaves imbued with powerful digestive,anti-microbial,anti-flatulent and cardiotonic properties have also been used since decades as a traditional ayurvedic remedy for treating a host of health and skin conditions.
Imbued with nutrients and antioxidants,not only does dill leaves protect the cells against free radical damage but also promote healthy vision,augment skin,boost immune functions,treat digestive anomalies,remedy sleep problems,fortify bone health,relieve respiratory infections,regulates diabetes,regulate hormonal balance and enhance reproductive health.
Nutrients In Dill Leaves
Fresh dill sprigs are intrinsically blessed with an array of nutrients including Vitamin A,C,D,riboflavin,manganese,folate,iron,copper, potassium, magnesium, zinc and dietary fibres.
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Shepu Dal Bhaji | Shepuchi Bhaji
course : main course
cuisine : maharashtrian
soak : 30 minutes
prep : 10 minutes
cook : 15 minutes
total : 55 minutes
servings : 4-5
author : suchita pradeep satpute
Ingredients :
- 1 bunch of cleaned and chopped Fresh Shepu (dill leaves / suva)
- ¼ cup Soaked Split Yellow Moong dal (soaked for 30 minute)
- 8-10 Garlic cloves
- 6-7 Green chili (adjust to taste)
- 1 tspoon Cumin seeds
- Oil for cooking
- Salt to taste
Step by step method of preparing Shepu Dal Bhaji | Shepuchi Bhaji
- Soak the yellow split moong dal for 30 minutes.
- Next clean the shepu or dill bhaji properly.
- Wash the shepu with water 4-5 times.
- Now drain it and then chop it finely.
- Next in a mixer jar add green chillies,jeera and garlic cloves & Make a fine paste.
- In a pan add generous amount of oil.
- Add the grinded chilli-garlic paste & Saute nicely.
- Add the chopped shepu and soaked dal to it.
- Season with salt keeping in mind that the greens will reduce in volume once cooked,so add salt accordingly.
- Mix everything well.
- Do check after every 3 to 4 minutes by carefully removing the lid.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.
- At this stage the dill leaves will start releasing their water and also reduce in quantity.
- Cook for few mins till there is no moisture.
- Your Shepuchi Dal Bhaji is ready.
- Serve it with hot Jowar bhakri or Chapati.
Recipe Notes :
- Soak the yellow split moong dal for 30 minutes.
- Wash the shepu with water 4-5 times.
- Season with salt keeping in mind that the greens will and reduce in volume once cooked,so add salt accordingly.
- In case the bhaji and dal start to stick at the pan,then sprinkle or add about 2 to 3 tablespoons of water.
If you have made this recipe, please be sure to rate it in the recipe card below. Sign up for my email newsletter or you can follow me on Instagram,Facebook,Youtube,Pinterest or Twitter for more vegetarian inspirations.
Like our videos? Then do follow and subscribe to us on Youtube to get the latest Recipe Video updates.
Shepu Dal Bhaji | Shepuchi Bhaji
Ingredients
- 1 bunch of cleaned and chopped Fresh Shepu (dill leaves / suva)
- ¼ cup Soaked Split Yellow Moong dal (soaked for 30 minute)
- 8-10 Garlic cloves
- 6-7 Green chili (adjust to taste)
- 1 tspoon Cumin seeds
- Oil for cooking
- Salt to taste
Instructions
- Soak the yellow split moong dal for 30 minutes.
- Next clean the shepu or dill bhaji properly.
- Wash the shepu with water 4-5 times.
- Now drain it and then chop it finely.
- Next in a mixer jar add green chillies,jeera and garlic cloves & Make a fine paste.
- In a pan add generous amount of oil.
- Add the grinded chilli-garlic paste & Saute nicely.
- Add the chopped shepu and soaked dal to it.
- Season with salt keeping in mind that the greens will reduce in volume once cooked,so add salt accordingly.
- Mix everything well.
- Do check after every 3 to 4 minutes by carefully removing the lid.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.
- At this stage the dill leaves will start releasing their water and also reduce in quantity.
- Cook for few mins till there is no moisture.
- Your Shepuchi Dal Bhaji is ready.
- Serve it with hot Jowar bhakri or Chapati.
- Soak the yellow split moong dal for 30 minutes.
Notes
- Soak the yellow split moong dal for 30 minutes.
- Wash the shepu with water 4-5 times.
- Season with salt keeping in mind that the greens will reduce in volume once cooked,so add salt accordingly.
- In case the bhaji and dal start to stick at the pan,then sprinkle or add about 2 to 3 tablespoons of water.
It appears delicious.keep sharing,Sri Mayyia Caterers dates back to 1953, a nostalgic era where traditional Indian fare was a clear favourite, and every feast or celebration was incomplete without the mouthwatering delicacies. for further details pls visit our official website https://www.srimayyiacaterers.co.in/, Contact us @ +91 98450 38235/ +91 98454 9722260
Looks delicious
Thank you.