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A classic Maharashtrian stir-fry made with fresh dill leaves and tender chana dal. This simple, aromatic, and healthy dish comes together quickly and pairs perfectly with bhakri or roti.
Preparation
Tempering (Tadka)
Cook Dal and Aromatics
A classic Maharashtrian stir-fry made with fresh dill leaves and tender chana dal. This simple, aromatic, and healthy dish comes together quickly and pairs perfectly with bhakri or roti.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 144.77 calories per serving with 4.1g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Add and Cook Dill Leaves
Finishing and Serving
Add 2-3 tablespoons of freshly grated coconut in the last minute of cooking for a classic coastal Maharashtrian flavor and texture.
Stir in 2 tablespoons of coarsely crushed roasted peanuts at the end for a delightful nutty crunch.
For a quicker version, substitute chana dal with yellow moong dal. It requires less soaking time (about 15-20 minutes) and cooks faster.
Add 1/4 teaspoon of red chili powder along with the turmeric powder for an extra kick of heat.
Dill leaves and chana dal are excellent sources of fiber, which aids digestion, promotes a feeling of fullness, and helps in regulating blood sugar levels.
Chana dal provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function, making this dish a great choice for vegetarians.
Dill is a good source of Vitamin A, Vitamin C, and manganese. These nutrients support vision, boost the immune system, and contribute to bone health.
The combination of asafoetida (hing) and fiber from the main ingredients helps prevent bloating and indigestion, promoting a healthy gut.
One serving of Shepuchi Bhaji contains approximately 130-150 calories, making it a light and healthy option. The exact count can vary based on the amount of oil used.
Yes, it is very healthy. It's rich in dietary fiber from dill and dal, provides plant-based protein, and is packed with essential vitamins and minerals. It's a low-calorie dish that's great for everyday meals.
The primary reason for bitterness is overcooking the dill leaves. They should be cooked just until they wilt and become tender. Cooking them for too long on high heat can release bitter compounds.
Absolutely. For a Jain or Satvik version, you can omit the onion and garlic. The flavor profile will be different, relying more on the asafoetida and dill, but it will still be delicious.
Store any leftover bhaji in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. Reheat in a pan or microwave before serving.
Fresh dill is highly recommended for the authentic aroma and flavor. While you can use frozen dill, be aware that it may result in a softer, slightly mushier texture and a less potent flavor.
This recipe goes great with these complete meals
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