/body> >

Sunday, 18 November 2018

Shepu Palakchi Bhaaji / Spinach and Dill leaves curry


Shepu palakchi bhaaji is a flavorful and nutritious leafy green vegetable curry from the Maharashtrian cuisine. Shepu refers to dill leaves, palak is spinach and bhaaji means curry in Marathi, so basically, shepu palakchi bhaji is a curry with spinach and dill leaves as the base. Cooked split pigeon peas (arahar / tuvar dal) are also added, which gives a desired texture to the curry and makes it filling, healthy and delicious. The recipe of this gluten-free, vegan, protein and iron-rich curry is easy to follow and takes just half an hour to cook. Serve it with chapati, Bajra roti or steamed rice and some salad for a comforting lunch or dinner.


Before moving to the recipe, let have a look at the health benefits of Spinach and dill leaves.

Spinach is a leafy green vegetable loaded with nutrients and antioxidants. It contains high amounts of carotenoids, Vitamin C, Vitamin K, folic acid, iron, and calcium. Consumption of spinach is believed to improve eye health, help in cancer prevention and aid regulate blood pressure levels. Source
Dill is a herb with fern-like, soft leaves which are sweet in taste. Its seeds and leaves are used in seasoning and in dips and as salad dressings. It lends a distinctive flavor to the dishes its been added. It is a rich source of vitamin A, protein, carbohydrates, phosphorus, iron, magnesium, sodium, and potassium. health benefits of dill include an ability to sooth the stomach and improve digestion
Source

                           


Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 3-4

Ingredients:
  • 1 1/2 cup spinach leaves (palak), washed and chopped finely
  • 1/2 cup dill leaves( shepu / suwa), washed and chopped finely 
  • 1/4 cup split pigeon peas (Arahar / Tuvar dal)
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 3-4 cloves of garlic
  • 2 green chilies slit lengthwise
  • 1 onion finely chopped
  • 1 tablespoon chickpea flour/Besan
  • 1 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 tablespoon oil
Method:
  1. Rinse the split pigeon pea and soak it in enough water for about 20 minutes. Meanwhile, clean the spinach and dill leaves. Discard the hard stems. Wash them thoroughly in clean water to get rid of dirt and mud. Chop them finely and add to a pressure cooker along with the soaked dal. Add around 1 cup of water and pressure cook the leafy green and lentil for 2 whistles and then simmer for another 10 minutes. Let the pressure release naturally.


2. Open the lid, and whisk the cooked leafy green and lentil or mash it with the back of the spoon.


3. Heat oil in a pan on low to medium flame. Add cumin seeds and allow them to splutter. Next tip in slit green chilies, followed by minced garlic cloves. Saute until the raw smell of garlic is no more. Now add finely chopped onion and saute until it is soft. At this stage, add the chickpea flour and stir fry the mix on low flame for a minute or so.


4. Add red chili powder and garam masala, stir fry the spices for few seconds. Add the cooked lentil and greens and adjust the consistency of the curry by adding water. I added about 1 cup water to the curry. Lastly add salt to taste, give a quick stir and allow the curry to boil. Simmer and cook for another 10 minutes and put off the flame. Keep stirring in between to ensure the curry does not catch the bottom of the pan.




 5. Serve the delicious shepu palak chi bhaaji with jawar or Bajra Roti, chapati or steamed rice.

                            

Recipe Notes:
  • You can use split Bengal gram (chana dal) instead of split pigeon pea in this curry. 
  • Soaking the lentils is optional, but it certainly saves cooking time.
  • Some people add roasted peanut powder in this curry, I have not added.
  • You may add finely chopped tomatoes as well in this curry if you wish. I do add it sometimes.
  • You can make this curry using both the leafy green or either of them, but the taste will differ. I personally love the taste of this combo.
  • You may skip adding split green chilies if serving to kids.
This recipe is submitted to the # 171st #FoodieMondayBlogHop with #Saagsaga as the theme for this week. 
                                              
If you ever try this recipe, feel free to share your feedback with us in the comment section below.  Follow us on #Facebook  #Instagram ,  #Twitter and #Google+  for more recipes and new updates.

For more similar recipes, do check out the following recipes from my blog
                                           
                                         
                                          
                                             
                                             
                                             
                                            


19 comments :

  1. A hearty and healthy one pot dish to be devoured with steamed rice and tup /ghee and some salads or papad on the side! Shepu and Spinach both excellent healthy greens combined!

    ReplyDelete
    Replies
    1. Absolutely Vidya ! The shroud and palak combo rocks . Thank you.

      Delete
  2. Shepu or dill is one of the least used greens in our household, as we find the smell of them quite strong. I think your recipe is a great way to use them - mixed with palak and toor dal, they should be just about perfect!

    ReplyDelete
    Replies
    1. You are right Priya. Paired with tuvar dal and palak, one can hardly sense the typical smell of dill leaves in this curry. Do give it a try. Thanks.

      Delete
  3. Wow what a beautiful recipe. Loved it .Healthy and lovely share. Beautiful clicks

    ReplyDelete
    Replies
    1. Thank you so much Ruchi. I am glad you liked the recipe.

      Delete
  4. Dill or Shepu is something that we dont like mostly because of the smell. I like the way ou have used it sounds yummy.

    ReplyDelete
    Replies
    1. Archana di, you cannot make out the distct smell and flavorful if Shepu if cooked in this way. Dongivevitva try.

      Delete
  5. My hubby loves dill or Suva as we call it. I'm sure this preparation would be a winner with him. A hearty curry with greens and lentils.

    ReplyDelete
    Replies
    1. If your husband is fond of dill , he would surely love this curry. Thank you di.

      Delete
  6. Never used much of dill in my cooking except one or two times for breads or dips.. this is great way of using it along with spinach or any other greens in dals and curries!!

    ReplyDelete
    Replies
    1. Thank you for stopping by Swati. I am glad you liked the preparation, this green curry with lentils is a hearty winter treat. Do you be it a try.

      Delete
  7. Contrary to popular dislike, I love this greens very much. My Grandmom used to be aghast how I cd like it (she being a staunch traditional lady), but I love to have this in flatbreads, paratha & even as bassaru ( a Karnataka dish) with ragi mudde(finger millet dumplings), and yes the quantity does make a difference ! A handful of this brings to me many nostalgic memories ....

    ReplyDelete
  8. Beautiful recipe Poonam. Saag looks super tempting. Loved your presentation. With steamed rice it will be a comforting, hearty, delicious and hehealthy meal. Awesome share.

    ReplyDelete
  9. I love the flavour of dill and love this combo. This bhaaji looks absolutley delcious

    ReplyDelete
  10. I love dill, but so hard to find a big bunch here. I will love to try this if I can grow some.

    ReplyDelete
  11. Dill and palak makes an interesting and flavourful combo.This looks absolutely delectable.

    ReplyDelete
  12. How I wish I could have a bowl of this dill and palak saag with garma garam bajra roti, with a dollop of butter on the roti! My idea of comfort food! Perfect share for this theme, Poonam!

    ReplyDelete
  13. Dil mixed with palak and toor dal is just perfect ! Would love to try this green dish seriously when I get the dil leaves in future Poonam  

    ReplyDelete

poonambachhav.blogspot.com