• 1 bunch of Shepu/ Dill veggie chopped finely
  • ½ cup moong dal (soaked in water for 15 minutes)
  • 2 green chillies slit
  • ½ teaspoon mustard seeds
  • ½ cup water
  • 1 pinch of hing/ asafoetida
  • 2 kokum peels
  • 1 tablespoon grated coconut
  • 1 pinch of sugar
  • Salt to taste

This green leafy vegetable has a strong flavour & fragrance which needs to be cultivated. The Shepu bhaji/ Dill leafy vegetable combined with Moong dal/ split green gram give is a new flavour.

Dill with lentils, onion & chilly







  1. Wash the dill properly and discard the stem. Chop finely the leaves.
  2. Heat oil in a pan and add mustard seeds. Allow them to crackle then add hing/ asafoetida and green chillies.
  3. Add dill leaves, moong dal (presoaked in water for 15 minutes) & half cup water. Cook till both dal and dill are cooked and the water is absorbed.
  4. Add salt, sugar & kokum & mix well.
  5. Finally garnish with grated coconut.


Shepu chi bhaji