Shepu Bhaji
This simple recipe combines aromatic dill leaves with protein-rich moong dal, creating a dish that’s light yet satisfying. Dill leaves are not only tasty but also packed with numerous health benefits, making this sabji a perfect addition to your meals. Pair it with roti or bhakri for a wholesome experience.

1 bowl
For 2 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Rich in Antioxidants: Dill leaves are packed with antioxidants that help combat free radicals.
Improves Digestion: The dietary fiber in moong dal and dill leaves aids in healthy digestion.
Boosts Immunity: Dill leaves contain vitamin C and other essential nutrients that enhance the immune system.
Supports Bone Health: Dill leaves are a good source of calcium and iron, essential for strong bones.
Promotes Heart Health: The low fat and high fiber content of this dish help maintain heart health.
Anti-inflammatory Properties: Dill leaves have natural anti-inflammatory benefits.
120 kcal
in 108g
Protein:
4g
Fats:
7g
Carbs:
10g
Cholesterol:
0mg
Sodium, Na:
150mg
Potassium, K:
350mg
Shepu Bhaji, also known as Suva Bhaji or Dill Leaves Sabji, is a nutritious and flavorful Indian side dish. With the distinct aroma and taste of dill leaves, it pairs perfectly with roti or bhakri. This recipe is quick to prepare and packed with the goodness of moong dal and fresh dill leaves, making it a great addition to your meal. It's not just tasty but also offers numerous health benefits, including improved digestion and boosted immunity.
Ingredients
2
quarter cup Moong dal
200 grams Dill leaves
2 tbsp Tablespoons oil
4 pieces Garlic
1 piece Onion
4 pieces Green chilies
half teaspoon Turmeric powder
0 Taste Salt
2 tbsp Fresh grated coconut
Tips
Use fresh dill leaves for the best flavor and nutrition.
Adjust the number of green chilies according to your spice preference.
Avoid overcooking the moong dal to maintain a slight bite.
Directions
Wash and soak the moong dal in water for about 2 hours.
Rinse the dill leaves thoroughly under running water and roughly chop them.
Heat 2 tablespoons of oil in a pan over medium heat.
Add the minced garlic and sauté until it turns golden and aromatic.
Add the chopped onion and green chilies, and sauté until the onions turn translucent.
Add the soaked moong dal to the pan and mix well.
Pour a little water, cover the pan with a lid, and cook for 3-4 minutes until the dal is partially cooked.
Sprinkle turmeric powder and salt, then mix well.
Add the chopped dill leaves and sauté for 2-3 minutes.
Cover and cook for another 5 minutes, stirring occasionally, until the dill leaves are tender and the dal is fully cooked.
Turn off the heat and garnish with fresh grated coconut.
Serve hot as a side dish with roti or bhakri.
Notes
This dish is not suitable for individuals with allergies to dill leaves or legumes.
Pregnant women should consume dill in moderation due to its potential uterine stimulation effects.
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