Name: Maharashtrian Shepuchi Bhaji
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ⅔ bunch Fresh Dill, shepu/suva, thick stems removed, washed and finely chopped; 2½ tbsp Split Yellow Mung Beans, soaked for 30 mins; 4 clove Garlic, crushed or finely chopped; 2 Green Chili Pepper, crushed into a coarse paste; ¼ tsp Ground Turmeric; ¼ tsp Asafoetida, hing; 1 tbsp Cooking Oil, peanut oil preferred; ½ tsp Salt, to taste

1 hrtotal

30 min hands-on30 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Ingredients

⅔ bunchFresh Dillshepu/suva, thick stems removed, washed and finely chopped
2½ tbspSplit Yellow Mung Beanssoaked for 30 mins
4 cloveGarliccrushed or finely chopped
2Green Chili Peppercrushed into a coarse paste
¼ tspGround Turmeric
¼ tspAsafoetidahing
1 tbspCooking Oilpeanut oil preferred
½ tspSaltto taste

Quantities are for 2 servings.

You'll need: Stovetop.

Includes prep-ahead time.

Method

Thoroughly drain the soaked moong dal, eliminating all residual liquid.
Heat the cooking oil in a kadhai or wide pan over a medium flame.
Introduce the heavily crushed garlic and asafoetida (hing). Sauté with dedication until the garlic transforms to a light golden brown and releases a profound aroma. (Garlic operates as the necessary flavor counterweight to the pungent dill).
Stir in the coarse green chilli paste and the turmeric and cook for 10 seconds to take the raw edge off them.
10 sec
Fold in the finely chopped dill leaves (shepu) alongside the hydrated moong dal. Toss everything until cohesively mixed.
Season carefully with salt. The fresh leaves will immediately begin to wilt and weep their natural moisture into the pan.
Strictly avoid adding any external water. Cover the pan securely with a lid and steam the greens on low heat for 8-10 minutes.
8–10 min
Stir occasionally to monitor the process. The sabzi achieves perfection when the dal yields completely to pressure but retains its structural shape, and the greens are entirely tender.
Should excessive moisture remain, remove the lid and cook the excess off for a final 2 minutes. Serve hot.
2 min

How to tell it's done

A fundamentally dry, emerald green leafy preparation studded with tender, distinct, and slightly textural yellow lentils.

Getting it right

Tip

Dill leaves carry a singularly powerful, anise-like aroma. Pairing them with the neutral creaminess of soaked moong dal and the sharp bite of roasted garlic tempers the pungency, resulting in an impeccably balanced daily vegetable.

What to serve it with

A deeply rustic, mineral-rich everyday staple across Maharashtra, it shines brightest when paired with rustic Jowar or Bajra Bhakri and a sharp wedge of raw onion.

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