Ingredients
2 cups chopped dill leaves (shepu / suva bhaji)
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/4 cup chana dal (split bengal gram) , soaked in hot for 30 minutes and drained
2 tbsp chopped garlic (lehsun)
1 tbsp chopped green chillies
1/2 cup finely chopped onions
salt to taste
For The Garnish
1 tbsp desiccated coconut
Method
Heat the oil in a deep non-stick kadhai and add the mustard seeds and allow them to crackle.
When the seeds crackle, add the asafoetida and turmeric powder and sauté on a medium flame for 10 seconds.
Add the chana dal, garlic, green chillies and sauté on a medium flame for 1 minute.
Add the onions and sauté on a medium flame for 2 minutes.
Add the shepu and salt, mix well and cover and cook on a medium flame for 4 minutes, while stirring occasionally.
Serve immediately garnished with coconut.
