Shepu Bhaji (Dill Sabzi with Toor Dal)
Try this Maharashtrian recipe of Shepu Bhaji if you are looking for a nutritious, vegetarian recipe that's great for your kids and you.
- 1 bunch dill leaves cleaned and chopped fine
- Half cup toor dal split pigeon pea lentils/arhar dal
- 5-6 cloves of garlic
- 1/4 th tsp rai mustard seeds
- 1/4 th tsp hing asafoetida
- 1/4 th tsp haldi turmeric powder
- 1 dry red chili
- Approx. 1/4th tsp red chili powder
- Salt to taste
- Approx. 1 tbsp oil
Cook toor dal in cooker till it becomes a bit soft (one whistle on slow flame).
Set aside 1-2 cloves of garlic and cut the remaining in thick slices.
Heat a kadai and add half tbsp oil.
Add mustard seeds when oil heats up, and when the seeds start crackling add hing and haldi.
Add garlic slices and stir till the garlic turns lightest shade of golden brown, just enough till it gives out a cooked fragrance.
Add chopped dill leaves and salt.
Stir the dill once, and then cover the kadai and cook for about 7-8 minutes. (Sprinkle a little water if the dill starts to stick to kadai.)
Add cooked dal and red chili powder, and mix well. (I usually add a little bit water as Devansh doesn't like this sabzi dry.)
Cook for a couple of minutes and then turn off heat.
Heat a small tadka pan (kadhai), add half tbsp oil, pinch of rai, hing, haldi, and 1-2 cloves of garlic.
Add a pinch of red chili powder and dry red chili. (You can add more red chili powder if you're making the sabzi for grownups or for kids who can eat spicy food.)
Pour the tadka on top of the cooked sabzi. (Cooking leafy vegetables for too long decreases their nutritional value. To take out the uncooked taste of shepu/dill and to enhance its flavor I add tadka after it's cooked.)
Serve hot with roti or bhakri. (I would recommend jowar bhakri.)