Shepuchi bhaji
Shepuchi bhaji, from above
VegVeganMaharashtra

Shepuchi bhaji

Dill leaves with moong dal and garlic. Small effort, big aroma.

25 minTime
5 gProtein each
mildSpice
The fragrant green1 chapter · 1 min read

Make it your way

Grandma's wayThe Marathi home way.
The original
142kcalsame
5 gproteinsame
4 gfibresame
25minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Dill leaves2 big bunches, chopped
Moong dal (split yellow mung beans)3 tbsp, soaked 30 minutes
Onion1 small, chopped
Garlic5 cloves, crushed
Green chilli2, chopped
Cooking oil (vegetable oil)1½ tbsp
Mustard seeds½ tsp
Cumin seeds½ tsp
Asafoetidaa pinch
Turmeric (ground turmeric)¼ tsp
Fresh grated coconut2 tbsp
Saltto taste

Method

4 steps
  1. 1Pick the dill leaves from thick stems, wash well and chop.
  2. 2Heat oil, crackle mustard and cumin, add asafoetida, garlic and chilli, then onion. Cook until soft.
  3. 3Add the drained moong dal, turmeric and a splash of water. Cover and cook 5 minutes.
  4. 4Add dill and salt, toss and cook uncovered until wilted and dry, 5 minutes. Finish with coconut.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Shepuchi bhaji: a bread or rice, a side, something to drink and something sweet.

Bread or rice Varan bhaat40 min
Bread or rice Tandalachi bhakri35 min
With a main Pithla20 min
With a main Maharashtrian amti30 min
To drink Kokum sharbat25 min
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