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Dill and Yellow Moong Dal bhaji - (Shepu ani moogachi Bhaji)

Traditional Maharashtrain recipe using fresh Dill leaves and Yellow Moong daal, tastes great with a Bhakri
5 from 4 votes
Course Main Course
Cuisine Indian
Servings 2 people


  • 1 I bunch Shepu / Dill leaves
  • 3/4 cup Split Yellow Moong daal without skin
  • 1 tbsp Sunflower Oil
  • 1 small pinch Hing/Asafoetida)
  • ½ tsp Mohri/Mustard seeds
  • ½ tsp Jeere/ Cumin
  • 3 - 4 Kadipatta/ Curry leaves
  • 3 cloves Lasun / Garlic with skin on
  • 1 Thumb sized piece Fresh Ale/ Ginger – smashed with a khalbatta – Mortar Pestle
  • ½ Kanda/Red onion finely chopped
  • 2 tsp Hirvi Mirchi/ Green Chilli and Kothimbi/ Coriander leaves paste
  • 1 tsp Laal Tikhat/ Red Chilli Powder
  • ½ tsp Halad/ Turmeric powder
  • 2 tsp Goda Masala
  • 1.5 heaped tsp freshly grated khobra /Coconut


  • Wash the moong daal and soak it in hot water for a while – until you find the daal begins to soften , ensure it doesn’t totally get soft
  • Meanwhile wash and roughly chop the shepu/Dill leaves and tender stalks – and drain onto a tea towel
  • In a pan gently roast half the chopped onion and the grated coconut, do not allow the mix to to burn – remove from pan and set aside on a ceramic plate to cool
  • In the same pan heat the oil and prepare the phodni/tadka – when the oil heats add the mustard seeds and cumin, when they start to sputter add the garlic cloves and ginger , stir till the garlic begins caramelise
  • Meanwhile remove the daal from the water , drain the water through a colander and pat dry
  • Then add the remaining onion and the moong daal, allow the daal to almost fry but not quite
  • Add the goda masala and cook for about a minute , allowing the goda masala to coat the onion and daal thoroughly
  • Add the green masala, red chilli powder, turmeric, then add the shepu and stir for a while
  • Add the roasted onion and grated coconut mixture, and allow to cook on a low flame.
  • The shepu shouldn’t totally go soft and limp, that means it has overcooked. The daal should be cooked like pasta - al-dente - that means you have got the texture just right. Serve hot with a freshly made Jowar or Bajra Bhakri and some chopped onion.
Keyword Dill, Moong, Shepu