How to make Suva/Shepu ki sabzi/ Dill vegetable.
Suva/Shepu ki sabzi/ Dill vegetable with moong dal/yellow lentil is a recipe full of taste and health. Suva/Dill is a leafy vegetable with a very strong and unique taste. So it has to be combined with some other vegetables, especially with potato or dal/lentil like moong/yellow lentil or Toovar/toor/arhar dal to mask the strong taste to the required extent.
Shepu ki sabzi/Dill vegetable is often made in Maharashtra state of India. Often served with Bajre ki Roti, this sabzi taste its best. There are other recipes made using shepu/Dill like Nuchina Unde, Lobia suva bhaji. In other countries shepu/Dill is used as garnish or in pickles.
Suva/Dill is used as a leafy vegetable in India while it is used as an herb in other countries. It is the most popular vegetable in the Maharashtra state of India.
You can also try my other Sabzi/Side dish recipes
Moong Dal ki Sabzi
Matar Paneer/Cottage cheese and green peas Curry
Gaur sabzi/ Clutter beans side dish
Tori/ Turai ka Bharta
Methi Matar Malai/Fenugreek & Green peas curry
Ingredients for Shepu ki sabzi/Dill vegetable:
- Chopped Suva/Shepu/Dill leaves – 250 gm
- Soaked Moong dal – ½ cup
- Fresh Ginger Garlic paste – 1 to 2 tsp
- Green chilli – 3 to 4
- Oil – 1 tbsp
- Cumin/jeera – 1 tsp
- Turmeric powder – ½ tsp
- Salt – to taste
Method:
- Soak moong dal in water for overnight or at least 5 to 6 hours.
- Wash the Suva/dill leaves thoroughly with water.
- Chop it roughly.
- Slit the green chilli. For any green vegetable, I use slit green chilli as it becomes easy to remove while eating, helps mainly for children. But if you want to eat it along with the vegetable you can also finely chop it.
- Once all the ingredients are ready, heat oil in a kadhai.
- Add cumin/jeera, green chilli and ginger garlic paste.
- Stir fry for a minute.
- Add turmeric powder.
- Add chopped Suva/dill leaves and mix properly.
- Let it cook for a minute. By this time it will reduce to almost half its quantity.
- Drain water from the moong dal and add to the Suva/dill leaves. The quantity of moong dal should be ¼ to ½ quantity of Suva/dill leaves. I generally use half the quantity i.e. 1:1 proportion. This balances the taste for both.
- Add salt to taste.
- Mix the dal and cook it till the dal is soft. As the dal is soaked properly it will easily get cooked in the juice released by the Suva/dill leaves. Do not cover with a lid. This will keep the green color as it is.
- Sprinkle some water if the vegetable becomes too dry. But remember very little should be added just to give some moisture to the vegetable. Remember the dal should not be overcooked. it should remain intact.
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