Shepuchi Bhaji

1. 1
   prep · ~20 min

   Prep the dill and soak the moong dal.

   1.Pick the dill leaves from the thicker stems and wash them very well to remove grit.

   2.Drain and finely chop the dill leaves.

   3.Rinse the moong dal, soak it for 20 minutes, then drain.

   TIPDill often holds sand near the stems, so wash in a few changes of water.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a kadhai or pan over medium heat.

   2.Add mustard seeds and let them crackle.

   3.Add cumin seeds and asafoetida.

   4.Add garlic and green chili and cook for 30 seconds until fragrant.
3. 3
   saute · ~4 min

   Cook the onion.

   Add the chopped onion and sauté for 3 to 4 minutes until soft and lightly golden. Stir in the turmeric powder.

4. 4
   simmer · ~12 min

   Cook the dal and dill together.

   1.Add the drained moong dal and stir for 1 minute.

   2.Add the chopped dill leaves and salt, then mix well.

   3.Pour in the water and cover the pan.

   4.Cook on low heat until the dal is tender and the dill is soft, stirring once or twice.

   TIPKeep the water minimal so the bhaji stays semi-dry and full of flavor.
5. 5
   garnish · ~2 min

   Finish with fresh coconut.

   Uncover the pan and cook for 1 to 2 minutes if any extra moisture remains. Sprinkle the grated coconut over the bhaji and fold it in gently.

6. 6
   serve

   Serve hot with roti or bhakri.

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