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