Classic Shepu Bhaji with Moong Dal
Classic Shepu Bhaji with Moong Dal is a traditional Indian stir-fry featuring fresh dill leaves and protein-rich moong dal, seasoned with aromatic spices for a healthy and flavorful side dish.
For 4 servings
Rinse the moong dal thoroughly and soak it in water for at least 15-20 minutes. While the dal is soaking, wash the dill leaves well, pat them dry, and finely chop them. Mince the garlic and chop the green chilies.
Heat the vegetable oil in a large pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter. Then add the cumin seeds and asafoetida, and sauté for a few seconds until fragrant.
Add the minced garlic and chopped green chilies to the pan. Sauté for 1-2 minutes until the garlic turns light golden and aromatic, being careful not to burn it.
Drain the soaked moong dal and add it to the pan along with the turmeric powder. Stir well to combine and sauté for 2-3 minutes, allowing the dal to lightly toast.
Pour in 1/4 cup of water, cover the pan, and let the dal cook for about 5-7 minutes on low-medium heat until it is partially cooked but still retains some bite.
Uncover the pan and add the finely chopped dill leaves and salt. Mix everything thoroughly, ensuring the dill is well incorporated with the dal and spices.
Cover the pan again and continue to cook for another 7-10 minutes, or until the dill has completely wilted and the moong dal is tender. Stir occasionally to prevent sticking.
Once the dal is tender and the dill is cooked, remove the lid and increase the heat slightly. Stir-fry for 2-3 minutes to evaporate any excess moisture, ensuring the bhaji is relatively dry.
Taste and adjust salt if needed. Serve hot with roti, chapati, bhakri, or as a nutritious side dish with rice and dal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the moong dal is crucial as it significantly reduces cooking time and helps the dal cook evenly, resulting in a tender texture.
- 2Ensure the dill leaves are finely chopped. This helps them cook quickly and integrate better into the bhaji, preventing long, stringy pieces.
- 3Avoid overcooking the dill; it loses its vibrant color and some of its distinct flavor. Cook just until wilted and tender-crisp.
- 4Adjust the quantity of green chilies according to your preferred spice level. For a milder dish, use less or deseed them; for more heat, add an extra chili.
Adapt it for your goals.
Add Vegetables
Incorporate finely diced potatoes or onions along with the dal for added texture and flavor. Add them after the garlic and sauté until partially cooked before adding the dill.
Different DalDifferent Dal
While moong dal is traditional, you can experiment with split masoor dal (red lentils) or chana dal (split chickpeas) for a different texture and nutritional profile. Adjust soaking and cooking times accordingly.
Coconut GarnishCoconut Garnish
For a touch of sweetness and richness, garnish the finished bhaji with 1-2 tablespoons of freshly grated coconut.
Why this is on our healthy list.
High in Fiber
Both dill leaves and moong dal are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
Rich in Plant-Based Protein
Moong dal is a fantastic source of plant-based protein, essential for muscle repair, growth, and overall bodily functions, making this dish very satisfying.
Packed with Vitamins & Minerals
Dill is rich in Vitamin A, Vitamin C, and manganese, while moong dal provides folate, iron, and magnesium, contributing to overall well-being and immunity.
Frequently asked questions
It is highly recommended to use fresh dill for this recipe as it provides the authentic flavor and texture. Dried dill has a much more concentrated and different flavor profile that won't yield the same results.
