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. 

                                              

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

• Sarson Ka Saag

                                           

• Kandyachay Patichi Bhaaji / Spring Onion Curry

                                         

• Methi Matar Malai

                                          

• Makai Palak

                                             

• Palak Paneer

                                             

• Methichi Patal Bhaaji / Fenugreek leaves curry

                                             

• Chane Ka Saag / Chickpea leaves stir fry