Shepu Bhaji

Directions

• Preparation
• First, rinse ⅓ cup moong dal in plain water a couple of times. Then soak the dal in hot water for 30 minutes.
• Then pluck the leaves from the dill leaves. Rinse them very well in water. Drain in a strainer or colander. Keep aside. You will need 4.5 to 5 cups of tightly packed dill leaves.
• In a mortar-pestle, crush 3 to 4 small to medium garlic cloves and 1 green chili, coarsely.
• Then chop the dill leaves. Also, chop 1 medium-sized onion and 1 medium tomato. Keep aside.
• Making Shepu Bhaji
• Heat 2 tablespoons oil in a pan.
• First, add the crushed ginger-garlic and saute for a few seconds till the raw aroma of garlic goes away.
• Then add chopped onions. Saute till the onions turn translucent.
• Then add chopped tomatoes, ¼ teaspoon turmeric powder, and 1 pinch of hing (asafoetida).
• Stir and saute till the tomatoes become slightly soft.
• Then add the drained moong dal and the chopped dill leaves and mix.
• Season with salt. Stir and mix well.
• Cover the pan and cook the bhaji on a low flame.
• Do check the bhaji after each 3 to 4 minutes. In case the bhaji and dal start to stick to the pan, add about 2 to 3 tablespoons of water. Cover the lid and continue cooking on low flame till moong dal is softened.
• Once done, serve shepuchi bhaji hot with chapatis or with steaming rice.