Shepuchi Bhaji (Dill leaves curry)
Servings
2helping
Cook Time
20minutes
Servings
2helping
Cook Time
20minutes
Ingredients
  • 1bunch Shepu(Dill) leaves, cleaned, washed and choppped.
  • 3tsp Toor dal water(Arhar dal,Yellow lentils) soaked in for 30 mins
  • 1tbsp besan(split gram flour)
  • xbdtbsp peanutscoarsely ground roasted
  • 1tsp jaggerypowdered
  • to taste Salt
For the tadka (tempering):
Instructions
  1. Pressure cook Shepu leaves, Toor dal in 2 cups of water for 1 whistle.
  2. Heat oil in a kadai (wok).
  3. Add the mustard seeds. Once the mustard seeds crackle, add the cumene seeds
  4. Add the crushed garlic and fry for 1 minute. Add the slit green chillies and again fry for a minute.
  5. Now add the cooked Shepu leaves with the toor dal. Cook for a few minutes.
  6. Add the peanut powder, jaggery and salt. Stir nicely.
  7. Once the mixture starts boiling sprinkle the besan flour and stir immediately.
  8. Cook for 5 more minutes (depending on the consistency of the curry required).Serve with Roti or Jowar Bhakri.
  9. Shepuchi Bhaji (Dill leaves curry)served with Jowar Bhakri