Dill leaves recipe (shepu bhaji)
Stir fried dill leaves with fresh dill, spices, lentils, curry leaves and garlic. It goes well with rice or roti.
© Swasthi's Recipes
Servings: 4
Ingredients
- 250 grams dill leaves
- 1½ tablespoons oil or ghee
- ¼ teaspoon mustard seeds (optional)
- ½ teaspoon cumin seeds (jeera)
- 2 garlic cloves (crushed)
- 1 to 2 green chilies slit or chopped
- 1 sprig curry leaves
- 1 tablespoon chana dal (optional)(skinned bengal gram)
- 1 teaspoon urad dal (optional)(skinned black gram)
- ¼ to ½ cup moong dal (use as desired) (optional)
- ⅛ teaspoon turmeric
- ¼ teaspoon salt (adjust to taste)
Instructions
Preparation
- If using moong dal, add it to a bowl and rinse well. Soak it well for a minimum of 30 mins in warm water. Later drain the water before using.
- Add dill leaves along with the stems to a large pot filled with water. Let them rest for about 5 mins. Repeat the rinse well. Drain to a colander.
How to make
- Pour oil to a pan and heat it.
- Add mustard, cumin, chana dal and urad dal. Fry them until the dals turn golden.
- Then add garlic, chilli and curry leaves. Stir fry until garlic turns fragrant.
- Drain the water from moong dal and add it to the pan. Cover and cook on a low heat until tender. If needed sprinkle water in between.
- The moong dal must be cooked well but not mushy. This takes only a few minutes as the lentils are presoaked.
- While the lentils cook, chop the dill as desired. If you do not like to use the stems you may remove them.
- When the lentils are tender and done, add salt and turmeric. Evaporate any excess moisture in the pan.
- Add the dill to the pan and stir fry until the leaves wilt. The stems also will turn slightly tender.
- Serve dill stir fry with rice or roti.
Nutrition
Calories: 138kcal | Carbohydrates: 16g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 223mg | Potassium: 616mg | Fiber: 7g | Sugar: 1g | Vitamin A: 4843IU | Vitamin C: 65mg | Calcium: 139mg | Iron: 6mg
