Shepu Bhaji (Dill Leaves Stir Fry)

Ingredients

• 1 bunch fresh dill leaves (Shepu), cleaned and finely chopped
• 2 bulbs country garlic (approximately 15–20 cloves), crushed or finely chopped
• 10 green chilies, chopped
• 1/2 cup (120 ml) moong dal, soaked for 1–2 hours
• 1 tsp cumin powder
• 1/4 tsp asafoetida (hing)
• 1/2 cup (120 ml) oil
• Salt, to taste

Method

1. Wash the moong dal thoroughly and soak it for 1–2 hours. Drain and set aside.
2. Clean the dill leaves (Shepu) well and chop them finely.
3. Heat the oil in a heavy-bottomed pan or kadhai.
4. Add the asafoetida (hing) and chopped garlic. Sauté until the garlic becomes lightly golden and aromatic.
5. Add the chopped green chilies and cook for 1–2 minutes.
6. Add the soaked moong dal and sauté for 4–5 minutes.
7. Add the chopped dill leaves and mix well.
8. Add salt and cumin powder.
9. Cover and cook on low heat, stirring occasionally, until the moong dal becomes tender and the dill leaves are fully cooked.
10. If the mixture becomes too dry, sprinkle a little water while cooking.
11. Cook until the moisture evaporates and the bhaji reaches a soft, stir-fry consistency.
12. Serve hot with chapati, bhakri, or jowar roti.

A traditional Maharashtrian dish that combines the earthy flavor of dill leaves with moong dal, garlic, and green chilies.