pepperhead212
Executive Chef
Tonight I made this dish, to use up a bunch of that extra dill I trimmed a couple of nights ago. I have never seen recipes this size that used this much dill! It was really good, and it's only 2 servings, so there's a lot per serving. I saw several recipes, and one had 250 g, the other even more - 4-5 packed cups of leaves! I used the parts I liked from both recipes - one had some onion and tomatoes, the other had some usual tarka recipes, so I made sort of a hybrid. I made a type of multi-grain roti, with some ground up brown basmati and spelt, for some of the flours, plus some jowar and besan. Plus some garlic chives and cilantro, chopped up.
Shepu Bheji
1/2 c moong dal, soaked at least 30 min, then drained
250 g dill leaves, large stems removed, then chopped, rinsed, and drained
2 tb oil
1/2 tsp black mustard seed
1/2 tsp cumin seed
1 tb channa dal
1 tsp urad dal
2-3 cloves garlic, minced with 2-3 Thai chilis
1 sprig curry leaves, stripped from the stem
1/8 tsp asafoetida
1 medium onion, chopped
1 medium tomato, chopped
1/4 tsp turmeric
Salt to taste, about 1/2 tsp for me
A. Heat oil in a wok over medium heat, and add the mustard seed, cumin, and channa and urad dals, and swirl and stir until it begins to turn gold. Add garlic, chilies, asafoetida, and curry leaves, and stir about 30 sec. Add onions, mix well, and cook about 3-4 min, until translucent. Add tomatoes and turmeric and cook about 7-8 minutes, or until the oil begins to separate some.
B. Add the drained dal, mix well, and reduce heat to med-low. Cover and cook 2 minutes. Mix in the drained dill, cover, and cook another 3 minutes. Serve with some chapati or roti on the side.
Ingredients for Shepu Bheji, lined up for cooking. by pepperhead212, on Flickr
First ingredients starting to cook for the Shepu Bheji. by pepperhead212, on Flickr
Up to adding the garlic for the Shepu Bheji. by pepperhead212, on Flickr
Finishing off the tomatoes, for the Shepu Bheji. by pepperhead212, on Flickr
First step of cooking the moong dal finished. by pepperhead212, on Flickr
Dill added to the Shepu Bheji. by pepperhead212, on Flickr
Shepu Bheji finished cooking. by pepperhead212, on Flickr
Shepu Bheji, served with a multi-grain roti. by pepperhead212, on Flickr
Shepu Bheji
1/2 c moong dal, soaked at least 30 min, then drained
250 g dill leaves, large stems removed, then chopped, rinsed, and drained
2 tb oil
1/2 tsp black mustard seed
1/2 tsp cumin seed
1 tb channa dal
1 tsp urad dal
2-3 cloves garlic, minced with 2-3 Thai chilis
1 sprig curry leaves, stripped from the stem
1/8 tsp asafoetida
1 medium onion, chopped
1 medium tomato, chopped
1/4 tsp turmeric
Salt to taste, about 1/2 tsp for me
A. Heat oil in a wok over medium heat, and add the mustard seed, cumin, and channa and urad dals, and swirl and stir until it begins to turn gold. Add garlic, chilies, asafoetida, and curry leaves, and stir about 30 sec. Add onions, mix well, and cook about 3-4 min, until translucent. Add tomatoes and turmeric and cook about 7-8 minutes, or until the oil begins to separate some.
B. Add the drained dal, mix well, and reduce heat to med-low. Cover and cook 2 minutes. Mix in the drained dill, cover, and cook another 3 minutes. Serve with some chapati or roti on the side.
Ingredients for Shepu Bheji, lined up for cooking. by pepperhead212, on Flickr
First ingredients starting to cook for the Shepu Bheji. by pepperhead212, on Flickr
Up to adding the garlic for the Shepu Bheji. by pepperhead212, on Flickr
Finishing off the tomatoes, for the Shepu Bheji. by pepperhead212, on Flickr
First step of cooking the moong dal finished. by pepperhead212, on Flickr
Dill added to the Shepu Bheji. by pepperhead212, on Flickr
Shepu Bheji finished cooking. by pepperhead212, on Flickr
Shepu Bheji, served with a multi-grain roti. by pepperhead212, on Flickr